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115 Fish Highest in Niacin (B3)

Ranked by a serving size.

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16mg Niacin (B3) = 100% DV
  1. Cooked Yellowfin Tuna
    37.5mg (234% DV) in 6oz fillet
  2. Bluefin Tuna (Cooked)
    17.9mg (112% DV) in 6oz fillet
  3. Cooked Sockeye Salmon
    17.2mg (108% DV) in 6oz fillet
  4. Wild Atlantic Salmon (Cooked)
    17.1mg (107% DV) in 6oz fillet
  5. Cooked Skipjack
    15.9mg (100% DV) in 3 oz
  6. Farmed Atlantic Salmon
    13.7mg (85% DV) in 6oz fillet
  7. Cooked Coho Salmon (Wild)
    13.5mg (84% DV) in 6oz fillet
  8. Cooked Coho Salmon (Wild, Moist Heat)
    13.2mg (83% DV) in 6oz fillet
  9. Skipjack Tuna (Raw)
    13.1mg (82% DV) in 3 oz
  10. Cooked Yellowtail
    12.7mg (80% DV) in 1/2 fillet
  11. Cooked Coho Salmon (Farmed)
    12.6mg (79% DV) in 6oz fillet
  12. Anchovies (Raw)
    11.9mg (75% DV) in 3 oz
  13. Cooked Mahimahi
    11.8mg (74% DV) in 1 fillet
  14. Atlantic Mackerel (Cooked)
    11.6mg (73% DV) in 6oz fillet
  15. Atlantic Mackerel (Raw)
    10.2mg (64% DV) in 1 fillet
  16. Canned White Tuna (Oil Packed)
    9.9mg (62% DV) in 3 oz
  17. Smoked Sturgeon
    9.4mg (59% DV) in 3 oz
  18. Cooked King Mackerel
    8.9mg (56% DV) in 3 oz
  19. Cooked Sturgeon
    8.6mg (54% DV) in 3 oz
  20. Cooked Trout
    8.3mg (52% DV) in 1 fillet
  21. Cooked Tilapia
    8.1mg (50% DV) in 6oz fillet
  22. Cooked Swordfish
    7.9mg (49% DV) in 3 oz
  23. Canned Sardines
    7.8mg (49% DV) in 1 cup, drained
  24. Farmed Atlantic Salmon (Raw)
    7.4mg (46% DV) in 3 oz
  25. Bluefin Tuna (Raw)
    7.4mg (46% DV) in 3 oz
  26. Cooked Eel
    7.1mg (45% DV) in 1 fillet
  27. Pink Salmon (Raw)
    6.8mg (42% DV) in 3 oz
  28. Cooked Halibut
    6.7mg (42% DV) in 3 oz
  29. Wild Atlantic Salmon (Raw)
    6.7mg (42% DV) in 3 oz
  30. Canned Sockeye Salmon
    6.5mg (41% DV) in 3 oz
  31. Canned Salmon
    6.5mg (40% DV) in 3 oz
  32. Cooked Clams
    6.4mg (40% DV) in 20 small
  33. Canned Pink Salmon
    6.3mg (39% DV) in 3 oz
  34. Canned Pink Salmon (With Skin and Bones)
    6.3mg (39% DV) in 3 oz
  35. Cooked Haddock
    6.2mg (39% DV) in 1 fillet
  36. Atlantic Herring
    5.9mg (37% DV) in 1 fillet
  37. Raw Coho Salmon
    5.8mg (36% DV) in 3 oz
  38. Yellowtail (Raw)
    5.8mg (36% DV) in 3 oz
  39. Cooked Tilefish
    5.3mg (33% DV) in 1/2 fillet
  40. Yellowfin Tuna (Raw)
    5.2mg (33% DV) in 1 oz, boneless
  41. Dungeness Crab (Raw)
    5.1mg (32% DV) in 1 crab
  42. Canned Sockeye Salmon (With Skin and Bones)
    5.1mg (32% DV) in 3 oz
  43. Canned White Tuna (Water Packed)
    4.9mg (31% DV) in 3 oz
  44. Cooked Northern Pike
    4.8mg (30% DV) in 6oz fillet
  45. Cooked Rainbow Trout
    4.7mg (29% DV) in 1 fillet
  46. Canned Sockeye Salmon (With Bones)
    4.7mg (29% DV) in 3 oz
  47. Raw Tilapia
    4.5mg (28% DV) in 1 fillet
  48. Cooked Atlantic Cod
    4.5mg (28% DV) in 1 fillet
  49. Rainbow Trout (Raw)
    4.4mg (27% DV) in 1 fillet
  50. Cooked Sablefish
    4.4mg (27% DV) in 3 oz
  51. Cooked Spiny Lobster
    4.2mg (26% DV) in 3 oz
  52. Cooked Pacific Herring
    4.1mg (25% DV) in 1 fillet
  53. Canned Anchovies
    4mg (25% DV) in 5 anchovies
  54. Canned Blue Crab
    3.7mg (23% DV) in 1 cup
  55. Cooked Walleye Pike
    3.5mg (22% DV) in 1 fillet
  56. Cooked Catfish
    3.4mg (21% DV) in 1 fillet
  57. Cooked Pollock
    3.4mg (21% DV) in 3 oz
  58. Canned Eastern Oysters
    3.4mg (21% DV) in 1 can (12 oz), oysters and liquid
  59. Cooked Pompano
    3.3mg (21% DV) in 1 fillet
  60. Striped Bass (Raw)
    3.3mg (21% DV) in 1 fillet
  61. Cooked Whitefish
    3.3mg (20% DV) in 3 oz
  62. Smoked Whitefish
    3.3mg (20% DV) in 1 cup, cooked
  63. Blue Crab
    3.2mg (20% DV) in 1 cup, flaked and pieces
  64. Octopus (Cooked)
    3.2mg (20% DV) in 3 oz
  65. Cooked Striped Bass
    3.2mg (20% DV) in 1 fillet
  66. Cooked Dungeness Crab
    3.1mg (19% DV) in 3 oz
  67. Cooked Pacific Oysters
    3.1mg (19% DV) in 3 oz
  68. Whitefish (Raw)
    2.6mg (16% DV) in 3 oz
  69. Cooked Blue Mussels
    2.6mg (16% DV) in 3 oz
  70. Queen Crab (Cooked)
    2.5mg (15% DV) in 3 oz
  71. Cooked Alaska Pollock
    2.4mg (15% DV) in 1 fillet
  72. Cooked Turbot
    2.3mg (14% DV) in 3 oz
  73. Cooked Shrimp
    2.3mg (14% DV) in 3 oz
  74. Fried Calamari
    2.2mg (14% DV) in 3 oz
  75. Canned Atlantic Cod
    2.1mg (13% DV) in 3 oz
  76. Queen Crab (Raw)
    2.1mg (13% DV) in 3 oz
  77. Cooked Lingcod
    2mg (12% DV) in 3 oz
  78. Crayfish
    1.9mg (12% DV) in 3 oz
  79. Cooked Sea Bass
    1.9mg (12% DV) in 1 fillet
  80. Cooked Cuttlefish
    1.9mg (12% DV) in 3 oz
  81. Alaskan King Crab
    1.8mg (11% DV) in 1 leg
  82. Blue Crab Cakes
    1.7mg (11% DV) in 1 cake
  83. Whelk (Cooked)
    1.7mg (11% DV) in 3 oz
  84. Flat Fish (Flounder or Sole)
    1.6mg (10% DV) in 1 fillet
  85. Abalone (Cooked)
    1.6mg (10% DV) in 3 oz
  86. Lobster (Cooked)
    1.6mg (10% DV) in 3 oz
  87. Cooked Orange Roughy
    1.5mg (10% DV) in 3 oz
  88. Cooked Eastern Oysters (Farmed)
    1.5mg (10% DV) in 3 oz
  89. Cooked Smelt
    1.5mg (9% DV) in 3 oz
  90. Smoked Haddock
    1.4mg (9% DV) in 1 oz, boneless
  91. Cooked Crayfish
    1.4mg (9% DV) in 3 oz
  92. Smoked Salmon
    1.3mg (8% DV) in 1 oz, boneless
  93. Baked Conch
    1.3mg (8% DV) in 1 cup, sliced
  94. Cooked Pacific Cod
    1.2mg (8% DV) in 1 fillet
  95. Cooked Whiting
    1.2mg (8% DV) in 1 fillet
  96. Raw Whiting
    1.2mg (7% DV) in 1 fillet
  97. Cooked Eastern Oysters (Wild)
    1.2mg (7% DV) in 3 oz
  98. Raw Eastern Oysters
    1.1mg (7% DV) in 3 oz
  99. Raw Pacific Oysters
    1mg (6% DV) in 1 medium
  100. Fresh Water Bass (Raw)
    1mg (6% DV) in 1 fillet
  101. Pickled Herring
    0.9mg (6% DV) in 1 oz, boneless
  102. Scallops
    0.9mg (6% DV) in 3 oz
  103. Kippered Herring
    0.9mg (6% DV) in 1 fillet, small (2-3/8 Inch x 1-3/8 Inch x 1/4 Inch)
  104. Cooked Wild Eastern Oysters
    0.8mg (5% DV) in 6 medium
  105. Cooked Grouper
    0.8mg (5% DV) in 1 fillet
  106. Canned Shrimp
    0.7mg (4% DV) in 1 cup
  107. Fish Roe (Cooked)
    0.6mg (4% DV) in 1 oz
  108. Squid (Raw)
    0.6mg (4% DV) in 1 oz, boneless
  109. Cooked Atlantic Perch
    0.6mg (4% DV) in 1 fillet
  110. Cooked Snapper
    0.6mg (4% DV) in 1 fillet
  111. Imitation Crab Meat
    0.5mg (3% DV) in 3 oz
  112. Canned Clams
    0.5mg (3% DV) in 3 oz
  113. Clams (Raw)
    0.3mg (2% DV) in 3 oz
  114. Fish Roe
    0.3mg (2% DV) in 1 tbsp
  115. Raw Scallops
    0.2mg (1% DV) in 1 unit 2 large or 5 small

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