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116 Fish Highest in Iron

Ranked by a Common Serving Size
18mg Iron = 100% DV
  1. Canned Eastern Oysters
    18.2mg (101% DV) in 1 can (12 oz), oysters and liquid
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  2. Cooked Cuttlefish
    9.2mg (51% DV) in 3 oz
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  3. Whelk (Cooked)
    8.6mg (48% DV) in 3 oz
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  4. Octopus (Cooked)
    8.1mg (45% DV) in 3 oz
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  5. Cooked Pacific Oysters
    7.8mg (43% DV) in 3 oz
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  6. Cooked Eastern Oysters (Farmed)
    6.6mg (37% DV) in 3 oz
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  7. Cooked Eastern Oysters (Wild)
    6.1mg (34% DV) in 3 oz
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  8. Cooked Blue Mussels
    5.7mg (32% DV) in 3 oz
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  9. Cooked Clams
    5.3mg (30% DV) in 20 small
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  10. Raw Eastern Oysters
    4.9mg (27% DV) in 3 oz
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  11. Canned Sardines
    4.4mg (24% DV) in 1 cup, drained
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  12. Cooked Wild Eastern Oysters
    3.9mg (21% DV) in 6 medium
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  13. Abalone (Cooked)
    3.2mg (18% DV) in 3 oz
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  14. Anchovies (Raw)
    2.8mg (15% DV) in 3 oz
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  15. Canned Shrimp
    2.7mg (15% DV) in 1 cup
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  16. Atlantic Mackerel (Cooked)
    2.7mg (15% DV) in 6oz fillet
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  17. Raw Pacific Oysters
    2.6mg (14% DV) in 1 medium
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  18. Queen Crab (Cooked)
    2.4mg (14% DV) in 3 oz
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  19. Cooked Mahimahi
    2.3mg (13% DV) in 1 fillet
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  20. Cooked Grouper
    2.3mg (13% DV) in 1 fillet
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  21. Canned Clams
    2.3mg (13% DV) in 3 oz
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  22. Bluefin Tuna (Cooked)
    2.2mg (12% DV) in 6oz fillet
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  23. Queen Crab (Raw)
    2.1mg (12% DV) in 3 oz
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  24. Cooked Pacific Herring
    2.1mg (12% DV) in 1 fillet
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  25. Cooked Walleye Pike
    2.1mg (12% DV) in 1 fillet
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  26. Atlantic Herring
    2mg (11% DV) in 1 fillet
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  27. Cooked King Mackerel
    1.9mg (11% DV) in 3 oz
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  28. Atlantic Mackerel (Raw)
    1.8mg (10% DV) in 1 fillet
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  29. Baked Conch
    1.8mg (10% DV) in 1 cup, sliced
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  30. Wild Atlantic Salmon (Cooked)
    1.8mg (10% DV) in 6oz fillet
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  31. Cooked Yellowfin Tuna
    1.6mg (9% DV) in 6oz fillet
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  32. Cooked Sablefish
    1.4mg (8% DV) in 3 oz
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  33. Clams (Raw)
    1.4mg (8% DV) in 3 oz
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  34. Cooked Skipjack
    1.4mg (8% DV) in 3 oz
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  35. Cooked Striped Bass
    1.3mg (7% DV) in 1 fillet
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  36. Striped Bass (Raw)
    1.3mg (7% DV) in 1 fillet
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  37. Cooked Northern Pike
    1.2mg (7% DV) in 6oz fillet
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  38. Cooked Coho Salmon (Wild, Moist Heat)
    1.2mg (7% DV) in 6oz fillet
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  39. Cooked Spiny Lobster
    1.2mg (7% DV) in 3 oz
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  40. Fresh Water Bass (Raw)
    1.2mg (7% DV) in 1 fillet
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  41. Cooked Tilapia
    1.2mg (7% DV) in 6oz fillet
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  42. Skipjack Tuna (Raw)
    1.1mg (6% DV) in 3 oz
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  43. Cooked Coho Salmon (Wild)
    1mg (6% DV) in 6oz fillet
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  44. Cooked Eel
    1mg (6% DV) in 1 fillet
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  45. Alaskan King Crab
    1mg (6% DV) in 1 leg
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  46. Cooked Smelt
    1mg (5% DV) in 3 oz
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  47. Cooked Orange Roughy
    1mg (5% DV) in 3 oz
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  48. Cooked Crayfish
    0.9mg (5% DV) in 3 oz
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  49. Canned Anchovies
    0.9mg (5% DV) in 5 anchovies
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  50. Cooked Yellowtail
    0.9mg (5% DV) in 1/2 fillet
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  51. Canned Sockeye Salmon (With Bones)
    0.9mg (5% DV) in 3 oz
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  52. Cooked Sockeye Salmon
    0.9mg (5% DV) in 6oz fillet
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  53. Cooked Atlantic Cod
    0.9mg (5% DV) in 1 fillet
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  54. Bluefin Tuna (Raw)
    0.9mg (5% DV) in 3 oz
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  55. Fried Calamari
    0.9mg (5% DV) in 3 oz
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  56. Canned White Tuna (Water Packed)
    0.8mg (5% DV) in 3 oz
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  57. Smoked Sturgeon
    0.8mg (4% DV) in 3 oz
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  58. Cooked Sturgeon
    0.8mg (4% DV) in 3 oz
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  59. Crayfish
    0.7mg (4% DV) in 3 oz
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  60. Wild Atlantic Salmon (Raw)
    0.7mg (4% DV) in 3 oz
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  61. Smoked Whitefish
    0.7mg (4% DV) in 1 cup, cooked
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  62. Canned Blue Crab
    0.7mg (4% DV) in 1 cup
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  63. Cooked Coho Salmon (Farmed)
    0.7mg (4% DV) in 6oz fillet
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  64. Canned Pink Salmon (With Skin and Bones)
    0.7mg (4% DV) in 3 oz
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  65. Raw Tilapia
    0.7mg (4% DV) in 1 fillet
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  66. Blue Crab Cakes
    0.6mg (4% DV) in 1 cake
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  67. Dungeness Crab (Raw)
    0.6mg (3% DV) in 1 crab
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  68. Cooked Pompano
    0.6mg (3% DV) in 1 fillet
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  69. Blue Crab
    0.6mg (3% DV) in 1 cup, flaked and pieces
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  70. Farmed Atlantic Salmon
    0.6mg (3% DV) in 6oz fillet
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  71. Canned Salmon
    0.6mg (3% DV) in 3 oz
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  72. Canned White Tuna (Oil Packed)
    0.6mg (3% DV) in 3 oz
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  73. Cooked Trout
    0.5mg (3% DV) in 1 fillet
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  74. Cooked Pollock
    0.5mg (3% DV) in 3 oz
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  75. Cooked Catfish
    0.5mg (3% DV) in 1 fillet
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  76. Scallops
    0.5mg (3% DV) in 3 oz
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  77. Canned Sockeye Salmon (With Skin and Bones)
    0.5mg (3% DV) in 3 oz
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  78. Canned Pink Salmon
    0.5mg (3% DV) in 3 oz
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  79. Cooked Tilefish
    0.5mg (3% DV) in 1/2 fillet
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  80. Canned Atlantic Cod
    0.4mg (2% DV) in 3 oz
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  81. Yellowtail (Raw)
    0.4mg (2% DV) in 3 oz
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  82. Cooked Snapper
    0.4mg (2% DV) in 1 fillet
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  83. Canned Sockeye Salmon
    0.4mg (2% DV) in 3 oz
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  84. Cooked Whitefish
    0.4mg (2% DV) in 3 oz
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  85. Smoked Haddock
    0.4mg (2% DV) in 1 oz, boneless
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  86. Cooked Turbot
    0.4mg (2% DV) in 3 oz
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  87. Cooked Swordfish
    0.4mg (2% DV) in 3 oz
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  88. Cooked Sea Bass
    0.4mg (2% DV) in 1 fillet
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  89. Cooked Dungeness Crab
    0.4mg (2% DV) in 3 oz
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  90. Cooked Lingcod
    0.3mg (2% DV) in 3 oz
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  91. Pickled Herring
    0.3mg (2% DV) in 1 oz, boneless
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  92. Cooked Alaska Pollock
    0.3mg (2% DV) in 1 fillet
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  93. Imitation Crab Meat
    0.3mg (2% DV) in 3 oz
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  94. Pink Salmon (Raw)
    0.3mg (2% DV) in 3 oz
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  95. Cooked Haddock
    0.3mg (2% DV) in 1 fillet
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  96. Whitefish (Raw)
    0.3mg (2% DV) in 3 oz
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  97. Raw Whiting
    0.3mg (2% DV) in 1 fillet
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  98. Kippered Herring
    0.3mg (2% DV) in 1 fillet, small (2-3/8 Inch x 1-3/8 Inch x 1/4 Inch)
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  99. Cooked Whiting
    0.3mg (2% DV) in 1 fillet
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  100. Flat Fish (Flounder or Sole)
    0.3mg (2% DV) in 1 fillet
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  101. Farmed Atlantic Salmon (Raw)
    0.3mg (2% DV) in 3 oz
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  102. Raw Coho Salmon
    0.3mg (2% DV) in 3 oz
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  103. Cooked Shrimp
    0.3mg (2% DV) in 3 oz
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  104. Cooked Rainbow Trout
    0.3mg (1% DV) in 1 fillet
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  105. Lobster (Cooked)
    0.2mg (1% DV) in 3 oz
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  106. Rainbow Trout (Raw)
    0.2mg (1% DV) in 1 fillet
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  107. Smoked Salmon
    0.2mg (1% DV) in 1 oz, boneless
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  108. Yellowfin Tuna (Raw)
    0.2mg (1% DV) in 1 oz, boneless
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  109. Fish Roe (Cooked)
    0.2mg (1% DV) in 1 oz
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  110. Squid (Raw)
    0.2mg (1% DV) in 1 oz, boneless
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  111. Cooked Pacific Cod
    0.2mg (1% DV) in 1 fillet
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  112. Cooked Halibut
    0.2mg (1% DV) in 3 oz
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  113. Cooked Cod
    0.1mg (1% DV) in 3 oz
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  114. Cooked Atlantic Perch
    0.1mg (1% DV) in 1 fillet
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  115. Raw Scallops
    0.1mg (1% DV) in 1 unit 2 large or 5 small
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  116. Fish Roe
    0.1mg in 1 tbsp
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