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113 Fish Highest in Thiamin (B1)

Ranked by a serving size.
1.2mg Thiamin (B1) = 100% DV
DV = Daily Value
RDI = Reference Dietary Intake
AI = Adequate Intake

See more about daily values.

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  1. Cooked Pompano
    0.6mg (50% DV) in 1 fillet
  2. Farmed Atlantic Salmon
    0.6mg (48% DV) in 6oz fillet
  3. Bluefin Tuna (Cooked)
    0.5mg (39% DV) in 6oz fillet
  4. Wild Atlantic Salmon (Cooked)
    0.5mg (39% DV) in 6oz fillet
  5. Canned Eastern Oysters
    0.4mg (34% DV) in 1 can (12 oz), oysters and liquid
  6. Cooked Walleye Pike
    0.4mg (32% DV) in 1 fillet
  7. Cooked Catfish
    0.3mg (27% DV) in 1 fillet
  8. Cooked Eel
    0.3mg (24% DV) in 1 fillet
  9. Cooked Clams
    0.3mg (24% DV) in 20 small
  10. Atlantic Mackerel (Cooked)
    0.3mg (23% DV) in 6oz fillet
  11. Cooked Sockeye Salmon
    0.3mg (22% DV) in 6oz fillet
  12. Fish trout mixed species cooked dry heat
    0.3mg (22% DV) in 1 fillet
  13. Cooked Yellowtail
    0.3mg (21% DV) in 1/2 fillet
  14. Cooked Blue Mussels
    0.3mg (21% DV) in 3 oz
  15. Cooked Yellowfin Tuna
    0.2mg (19% DV) in 6oz fillet
  16. Cooked Trout
    0.2mg (18% DV) in 1 fillet
  17. Dried Salted Atlantic Cod
    0.2mg (18% DV) in 1 piece (5-1/2 Inch x 1-1/2 Inch x 1/2 Inch)
  18. Cooked Tilefish
    0.2mg (18% DV) in 1/2 fillet
  19. Bluefin Tuna (Raw)
    0.2mg (17% DV) in 3 oz
  20. Atlantic Mackerel (Raw)
    0.2mg (16% DV) in 1 fillet
  21. Wild Atlantic Salmon (Raw)
    0.2mg (16% DV) in 3 oz
  22. Abalone (Cooked)
    0.2mg (16% DV) in 3 oz
  23. Farmed Atlantic Salmon (Raw)
    0.2mg (15% DV) in 3 oz
  24. Cooked Coho Salmon (Farmed)
    0.2mg (14% DV) in 6oz fillet
  25. Cooked Grouper
    0.2mg (14% DV) in 1 fillet
  26. Atlantic Herring
    0.2mg (13% DV) in 1 fillet
  27. Striped Bass (Raw)
    0.2mg (13% DV) in 1 fillet
  28. Cooked Atlantic Cod
    0.2mg (13% DV) in 1 fillet
  29. Cooked Tilapia
    0.2mg (13% DV) in 6oz fillet
  30. Cooked Whitefish
    0.1mg (12% DV) in 3 oz
  31. Cooked Striped Bass
    0.1mg (12% DV) in 1 fillet
  32. Cooked Sea Bass
    0.1mg (11% DV) in 1 fillet
  33. Cooked Coho Salmon (Wild)
    0.1mg (11% DV) in 6oz fillet
  34. Yellowtail (Raw)
    0.1mg (10% DV) in 3 oz
  35. Canned Sardines
    0.1mg (10% DV) in 1 cup, drained
  36. Cooked Northern Pike
    0.1mg (10% DV) in 6oz fillet
  37. Cooked Eastern Oysters (Farmed)
    0.1mg (9% DV) in 3 oz
  38. Cooked Pacific Oysters
    0.1mg (9% DV) in 3 oz
  39. Cooked Pacific Herring
    0.1mg (9% DV) in 1 fillet
  40. Cooked Sablefish
    0.1mg (9% DV) in 3 oz
  41. Cooked Rainbow Trout
    0.1mg (9% DV) in 1 fillet
  42. Cooked King Mackerel
    0.1mg (8% DV) in 3 oz
  43. Rainbow Trout (Raw)
    0.1mg (8% DV) in 1 fillet
  44. Cooked Snapper
    0.1mg (8% DV) in 1 fillet
  45. Raw Eastern Oysters
    0.1mg (7% DV) in 3 oz
  46. Queen Crab (Cooked)
    0.1mg (7% DV) in 3 oz
  47. Fish Roe (Cooked)
    0.1mg (7% DV) in 1 oz
  48. Smoked Sturgeon
    0.1mg (6% DV) in 3 oz
  49. Dungeness Crab (Raw)
    0.1mg (6% DV) in 1 crab
  50. Raw Coho Salmon
    0.1mg (6% DV) in 3 oz
  51. Cooked Swordfish
    0.1mg (6% DV) in 3 oz
  52. Baked Conch
    0.1mg (6% DV) in 1 cup, sliced
  53. Canned Atlantic Cod
    0.1mg (6% DV) in 3 oz
  54. Alaskan King Crab
    0.1mg (6% DV) in 1 leg
  55. Pink Salmon (Raw)
    0.1mg (6% DV) in 3 oz
  56. Cooked Sturgeon
    0.1mg (6% DV) in 3 oz
  57. Queen Crab (Raw)
    0.1mg (6% DV) in 3 oz
  58. Cooked Turbot
    0.1mg (5% DV) in 3 oz
  59. Fresh Water Bass (Raw)
    0.1mg (5% DV) in 1 fillet
  60. Blue Crab Cakes
    0.1mg (5% DV) in 1 cake
  61. Fish bass freshwater mixed species cooked dry heat
    0.1mg (5% DV) in 1 fillet
  62. Raw Whiting
    0.1mg (4% DV) in 1 fillet
  63. Cooked Halibut
    0mg (4% DV) in 3 oz
  64. Cooked Whiting
    0mg (4% DV) in 1 fillet
  65. Fried Calamari
    0mg (4% DV) in 3 oz
  66. Cooked Dungeness Crab
    0mg (4% DV) in 3 oz
  67. Octopus (Cooked)
    0mg (4% DV) in 3 oz
  68. Raw Tilapia
    0mg (4% DV) in 1 fillet
  69. Anchovies (Raw)
    0mg (4% DV) in 3 oz
  70. Cooked Pollock
    0mg (4% DV) in 3 oz
  71. Smoked Whitefash
    0mg (4% DV) in 1 cup, cooked
  72. Crayfish
    0mg (4% DV) in 3 oz
  73. Whelk (Cooked)
    0mg (4% DV) in 3 oz
  74. Cooked Crayfish
    0mg (3% DV) in 3 oz
  75. Cooked Orange Roughy
    0mg (3% DV) in 3 oz
  76. Cooked Mahimahi
    0mg (3% DV) in 1 fillet
  77. Cooked Haddock
    0mg (3% DV) in 1 fillet
  78. Fish Roe
    0mg (3% DV) in 1 tbsp
  79. Yellowfin Tuna (Raw)
    0mg (3% DV) in 1 oz, boneless
  80. Raw Pacific Oysters
    0mg (3% DV) in 1 medium
  81. Cooked Pacific Cod
    0mg (3% DV) in 1 fillet
  82. Cooked Alaska Pollock
    0mg (3% DV) in 1 fillet
  83. Cooked Skipjack
    0mg (3% DV) in 3 oz
  84. Canned Blue Crab
    0mg (3% DV) in 1 cup
  85. Fish caviar black and red granular
    0mg (3% DV) in 1 tbsp
  86. Cooked Lingcod
    0mg (3% DV) in 3 oz
  87. Skipjack Tuna (Raw)
    0mg (2% DV) in 3 oz
  88. Canned Sockeye Salmon
    0mg (2% DV) in 3 oz
  89. Canned Salmon
    0mg (2% DV) in 3 oz
  90. Blue Crab
    0mg (2% DV) in 1 cup, flaked and pieces
  91. Cooked Shrimp
    0mg (2% DV) in 3 oz
  92. Imitation Crab Meat
    0mg (2% DV) in 3 oz
  93. Kippered Herring
    0mg (2% DV) in 1 fillet, small (2-3/8 Inch x 1-3/8 Inch x 1/4 Inch)
  94. Cooked Atlantic Perch
    0mg (2% DV) in 1 fillet
  95. Canned Pink Salmon
    0mg (2% DV) in 3 oz
  96. Cooked Eastern Oysters (Wild)
    0mg (2% DV) in 3 oz
  97. Lobster (Cooked)
    0mg (2% DV) in 3 oz
  98. Canned Clams
    0mg (2% DV) in 3 oz
  99. Canned Anchovies
    0mg (1% DV) in 5 anchovies
  100. Cooked Wild Eastern Oysters
    0mg (1% DV) in 6 medium
  101. Canned White Tuna (Oil Packed)
    0mg (1% DV) in 3 oz
  102. Cooked Cuttlefish
    0mg (1% DV) in 3 oz
  103. Smoked Haddock
    0mg (1% DV) in 1 oz, boneless
  104. Clams (Raw)
    0mg (1% DV) in 3 oz
  105. Pickled Herring
    0mg (1% DV) in 1 oz, boneless
  106. Scallops
    0mg (1% DV) in 3 oz
  107. Cooked Smelt
    0mg (1% DV) in 3 oz
  108. Canned Shrimp
    0mg (1% DV) in 1 cup
  109. Cooked Spiny Lobster
    0mg (1% DV) in 3 oz
  110. Smoked Salmon
    0mg (1% DV) in 1 oz, boneless
  111. Canned White Tuna (Water Packed)
    0mg (1% DV) in 3 oz
  112. Squid (Raw)
    0mg (1% DV) in 1 oz, boneless
  113. Raw Scallops
    0mg in 1 unit 2 large or 5 small

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