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115 Fish Highest in Manganese

Ranked by a serving size.

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2.3mg Manganese = 100% DV
  1. Cooked Blue Mussels
    5.8mg (251% DV) in 3 oz
  2. Cooked Clams
    1.9mg (83% DV) in 20 small
  3. Cooked Walleye Pike
    1.3mg (55% DV) in 1 fillet
  4. Canned Eastern Oysters
    1.2mg (53% DV) in 1 can (12 oz), oysters and liquid
  5. Cooked Pacific Oysters
    1mg (45% DV) in 3 oz
  6. Cooked Smelt
    0.8mg (33% DV) in 3 oz
  7. Whelk (Cooked)
    0.8mg (33% DV) in 3 oz
  8. Fresh Water Bass (Raw)
    0.7mg (31% DV) in 1 fillet
  9. Cooked Northern Pike
    0.5mg (23% DV) in 6oz fillet
  10. Canned Shrimp
    0.5mg (22% DV) in 1 cup
  11. Crayfish
    0.4mg (19% DV) in 3 oz
  12. Cooked Eastern Oysters (Wild)
    0.4mg (17% DV) in 3 oz
  13. Cooked Eastern Oysters (Farmed)
    0.4mg (16% DV) in 3 oz
  14. Raw Eastern Oysters
    0.3mg (15% DV) in 3 oz
  15. Raw Pacific Oysters
    0.3mg (14% DV) in 1 medium
  16. Cooked Wild Eastern Oysters
    0.2mg (11% DV) in 6 medium
  17. Cooked Crayfish
    0.2mg (8% DV) in 3 oz
  18. Cooked Cuttlefish
    0.2mg (8% DV) in 3 oz
  19. Canned Sardines
    0.2mg (7% DV) in 1 cup, drained
  20. Dungeness Crab (Raw)
    0.1mg (6% DV) in 1 crab
  21. Canned Clams
    0.1mg (5% DV) in 3 oz
  22. Blue Crab Cakes
    0.1mg (5% DV) in 1 cake
  23. Canned Blue Crab
    0.1mg (4% DV) in 1 cup
  24. Raw Whiting
    0.1mg (4% DV) in 1 fillet
  25. Cooked Whiting
    0.1mg (4% DV) in 1 fillet
  26. Blue Crab
    0.1mg (4% DV) in 1 cup, flaked and pieces
  27. Cooked Pacific Herring
    0.1mg (4% DV) in 1 fillet
  28. Cooked Dungeness Crab
    0.1mg (4% DV) in 3 oz
  29. Cooked Whitefish
    0.1mg (3% DV) in 3 oz
  30. Clams (Raw)
    0.1mg (3% DV) in 3 oz
  31. Cooked Eel
    0.1mg (3% DV) in 1 fillet
  32. Cooked Tilapia
    0.1mg (3% DV) in 6oz fillet
  33. Anchovies (Raw)
    0.1mg (3% DV) in 3 oz
  34. Abalone (Cooked)
    0.1mg (3% DV) in 3 oz
  35. Fried Calamari
    0.1mg (3% DV) in 3 oz
  36. Atlantic Herring
    0.1mg (2% DV) in 1 fillet
  37. Whitefish (Raw)
    0.1mg (2% DV) in 3 oz
  38. Lobster (Cooked)
    0.1mg (2% DV) in 3 oz
  39. Alaskan King Crab
    0.1mg (2% DV) in 1 leg
  40. Smoked Whitefish
    0mg (2% DV) in 1 cup, cooked
  41. Raw Tilapia
    0mg (2% DV) in 1 fillet
  42. Cooked Shrimp
    0mg (2% DV) in 3 oz
  43. Octopus (Cooked)
    0mg (2% DV) in 3 oz
  44. Cooked Catfish
    0mg (2% DV) in 1 fillet
  45. Cooked Atlantic Cod
    0mg (2% DV) in 1 fillet
  46. Wild Atlantic Salmon (Cooked)
    0mg (2% DV) in 6oz fillet
  47. Cooked Coho Salmon (Farmed)
    0mg (2% DV) in 6oz fillet
  48. Atlantic Mackerel (Cooked)
    0mg (1% DV) in 6oz fillet
  49. Bluefin Tuna (Cooked)
    0mg (1% DV) in 6oz fillet
  50. Cooked Coho Salmon (Wild)
    0mg (1% DV) in 6oz fillet
  51. Cooked Coho Salmon (Wild, Moist Heat)
    0mg (1% DV) in 6oz fillet
  52. Queen Crab (Cooked)
    0mg (1% DV) in 3 oz
  53. Cooked Orange Roughy
    0mg (1% DV) in 3 oz
  54. Cooked Trout
    0mg (1% DV) in 1 fillet
  55. Cooked Mahimahi
    0mg (1% DV) in 1 fillet
  56. Cooked Snapper
    0mg (1% DV) in 1 fillet
  57. Cooked Yellowtail
    0mg (1% DV) in 1/2 fillet
  58. Farmed Atlantic Salmon
    0mg (1% DV) in 6oz fillet
  59. Cooked Sturgeon
    0mg (1% DV) in 3 oz
  60. Smoked Sturgeon
    0mg (1% DV) in 3 oz
  61. Queen Crab (Raw)
    0mg (1% DV) in 3 oz
  62. Canned Sockeye Salmon (With Bones)
    0mg (1% DV) in 3 oz
  63. Canned Pink Salmon (With Skin and Bones)
    0mg (1% DV) in 3 oz
  64. Canned Salmon
    0mg (1% DV) in 3 oz
  65. Scallops
    0mg (1% DV) in 3 oz
  66. Striped Bass (Raw)
    0mg (1% DV) in 1 fillet
  67. Cooked Grouper
    0mg (1% DV) in 1 fillet
  68. Cooked Striped Bass
    0mg (1% DV) in 1 fillet
  69. Cooked Tilefish
    0mg (1% DV) in 1/2 fillet
  70. Flat Fish (Flounder or Sole)
    0mg (1% DV) in 1 fillet
  71. Cooked Pompano
    0mg (1% DV) in 1 fillet
  72. Cooked Sockeye Salmon
    0mg (1% DV) in 6oz fillet
  73. Cooked Lingcod
    0mg (1% DV) in 3 oz
  74. Cooked Yellowfin Tuna
    0mg (1% DV) in 6oz fillet
  75. Canned Anchovies
    0mg (1% DV) in 5 anchovies
  76. Cooked Haddock
    0mg (1% DV) in 1 fillet
  77. Cooked Sea Bass
    0mg (1% DV) in 1 fillet
  78. Canned Sockeye Salmon (With Skin and Bones)
    0mg (1% DV) in 3 oz
  79. Cooked Turbot
    0mg (1% DV) in 3 oz
  80. Canned Atlantic Cod
    0mg (1% DV) in 3 oz
  81. Atlantic Mackerel (Raw)
    0mg (1% DV) in 1 fillet
  82. Canned White Tuna (Water Packed)
    0mg (1% DV) in 3 oz
  83. Cooked Pollock
    0mg (1% DV) in 3 oz
  84. Cooked Sablefish
    0mg (1% DV) in 3 oz
  85. Cooked Skipjack
    0mg (1% DV) in 3 oz
  86. Cooked Spiny Lobster
    0mg (1% DV) in 3 oz
  87. Wild Atlantic Salmon (Raw)
    0mg (1% DV) in 3 oz
  88. Canned White Tuna (Oil Packed)
    0mg (1% DV) in 3 oz
  89. Cooked Pacific Cod
    0mg (1% DV) in 1 fillet
  90. Bluefin Tuna (Raw)
    0mg (1% DV) in 3 oz
  91. Skipjack Tuna (Raw)
    0mg (1% DV) in 3 oz
  92. Yellowtail (Raw)
    0mg (1% DV) in 3 oz
  93. Cooked Halibut
    0mg in 3 oz
  94. Pickled Herring
    0mg in 1 oz, boneless
  95. Cooked Alaska Pollock
    0mg in 1 fillet
  96. Cooked Swordfish
    0mg in 3 oz
  97. Kippered Herring
    0mg in 1 fillet, small (2-3/8 Inch x 1-3/8 Inch x 1/4 Inch)
  98. Squid (Raw)
    0mg in 1 oz, boneless
  99. Raw Coho Salmon
    0mg in 3 oz
  100. Cooked Cod
    0mg in 3 oz
  101. Smoked Haddock
    0mg in 1 oz, boneless
  102. Pink Salmon (Raw)
    0mg in 3 oz
  103. Imitation Crab Meat
    0mg in 3 oz
  104. Farmed Atlantic Salmon (Raw)
    0mg in 3 oz
  105. Rainbow Trout (Raw)
    0mg in 1 fillet
  106. Cooked Rainbow Trout
    0mg in 1 fillet
  107. Canned Sockeye Salmon
    0mg in 3 oz
  108. Canned Pink Salmon
    0mg in 3 oz
  109. Cooked Atlantic Perch
    0mg in 1 fillet
  110. Smoked Salmon
    0mg in 1 oz, boneless
  111. Raw Scallops
    0mg in 1 unit 2 large or 5 small
  112. Cooked King Mackerel
    0mg in 3 oz
  113. Fish Roe (Cooked)
    0mg in 1 oz
  114. Yellowfin Tuna (Raw)
    0mg in 1 oz, boneless
  115. Fish Roe
    0mg in 1 tbsp

Data Source: USDA National Nutrient Database for Standard Reference, Release 28.