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108 Fish Highest in Vitamin A

Ranked by a serving size.
3000IU Vitamin A = 100% DV
  1. Cooked Eel
    6021.3IU (201% DV) in 1 fillet
  2. Bluefin Tuna (cooked)
    4284IU (143% DV) in 6oz fillet
  3. Bluefin Tuna (raw)
    1855.6IU (62% DV) in 3 oz
  4. Cooked Clams
    1083IU (36% DV) in 20 small
  5. Canned Eastern Oysters
    816IU (27% DV) in 1 can (12 oz), oysters and liquid
  6. Smoked Sturgeon
    793.1IU (26% DV) in 3 oz
  7. Cooked Sturgeon
    743.8IU (25% DV) in 3 oz
  8. Cooked King Mackerel
    713.2IU (24% DV) in 3 oz
  9. Cooked Cuttlefish
    573.8IU (19% DV) in 3 oz
  10. Canned Clams
    421.6IU (14% DV) in 3 oz
  11. Cooked Pacific Oysters
    414IU (14% DV) in 3 oz
  12. Farmed Atlantic Salmon
    391IU (13% DV) in 6oz fillet
  13. Cooked Coho Salmon (farmed)
    334.9IU (11% DV) in 6oz fillet
  14. Cooked Grouper
    333.3IU (11% DV) in 1 fillet
  15. Cooked Mahimahi
    330.7IU (11% DV) in 1 fillet
  16. Cooked Sockeye Salmon
    328.1IU (11% DV) in 6oz fillet
  17. Atlantic Mackerel (cooked)
    306IU (10% DV) in 6oz fillet
  18. Cooked Sablefish
    287.3IU (10% DV) in 3 oz
  19. Cooked Coho Salmon (wild)
    287.3IU (10% DV) in 6oz fillet
  20. Smoked Whitefash
    258.4IU (9% DV) in 1 cup, cooked
  21. Cooked Blue Mussels
    258.4IU (9% DV) in 3 oz
  22. Cooked Shrimp
    255.9IU (9% DV) in 3 oz
  23. Clams (raw)
    255IU (9% DV) in 3 oz
  24. Octopus (cooked)
    255IU (9% DV) in 3 oz
  25. Pickled Herring
    244.2IU (8% DV) in 1 oz, boneless
  26. Rainbow Trout (raw)
    221.2IU (7% DV) in 1 fillet
  27. Cooked Sea Bass
    215.1IU (7% DV) in 1 fillet
  28. Cooked Rainbow Trout
    213.7IU (7% DV) in 1 fillet
  29. Cooked Snapper
    195.5IU (7% DV) in 1 fillet
  30. Atlantic Mackerel (raw)
    187IU (6% DV) in 1 fillet
  31. Atlantic Herring
    171.6IU (6% DV) in 1 fillet
  32. Cooked Pacific Herring
    167IU (6% DV) in 1 fillet
  33. Farmed Atlantic Salmon (raw)
    164.1IU (5% DV) in 3 oz
  34. Canned Sardines
    160.9IU (5% DV) in 1 cup, drained
  35. Raw Coho Salmon
    159.8IU (5% DV) in 3 oz
  36. Canned Sockeye Salmon
    159IU (5% DV) in 3 oz
  37. Canned Salmon
    156.4IU (5% DV) in 3 oz
  38. Cooked Yellowtail
    151.8IU (5% DV) in 1/2 fillet
  39. Blue Crab Cakes
    151.2IU (5% DV) in 1 cake
  40. Queen Crab (cooked)
    147.1IU (5% DV) in 3 oz
  41. Dungeness Crab (raw)
    146.7IU (5% DV) in 1 crab
  42. Fish Caviar Black And Red Granular
    144.8IU (5% DV) in 1 tbsp
  43. Striped Bass (raw)
    143.1IU (5% DV) in 1 fillet
  44. Cooked Northern Pike
    137.7IU (5% DV) in 6oz fillet
  45. Whelk (cooked)
    137.7IU (5% DV) in 3 oz
  46. Raw Pacific Oysters
    135IU (5% DV) in 1 medium
  47. Cooked Striped Bass
    129IU (4% DV) in 1 fillet
  48. Queen Crab (raw)
    127.5IU (4% DV) in 3 oz
  49. Cooked Whitefish
    111.4IU (4% DV) in 3 oz
  50. Cooked Yellowfin Tuna
    110.5IU (4% DV) in 6oz fillet
  51. Cooked Swordfish
    109.7IU (4% DV) in 3 oz
  52. Cooked Pompano
    105.6IU (4% DV) in 1 fillet
  53. Cooked Tilefish
    103.5IU (3% DV) in 1/2 fillet
  54. Cooked Walleye Pike
    100.4IU (3% DV) in 1 fillet
  55. Pink Salmon (raw)
    99.5IU (3% DV) in 3 oz
  56. Cooked Haddock
    93IU (3% DV) in 1 fillet
  57. Cooked Whiting
    92.2IU (3% DV) in 1 fillet
  58. Raw Whiting
    92IU (3% DV) in 1 fillet
  59. Cooked Dungeness Crab
    88.4IU (3% DV) in 3 oz
  60. Fish Roe (cooked)
    86.1IU (3% DV) in 1 oz
  61. Cooked Atlantic Cod
    84.6IU (3% DV) in 1 fillet
  62. Yellowtail (raw)
    80.8IU (3% DV) in 3 oz
  63. Fresh Water Bass (raw)
    79IU (3% DV) in 1 fillet
  64. Wild Atlantic Salmon (cooked)
    74.8IU (2% DV) in 6oz fillet
  65. Cooked Trout
    71.5IU (2% DV) in 1 fillet
  66. Cooked Catfish
    71.5IU (2% DV) in 1 fillet
  67. Fish Bass Freshwater Mixed Species Cooked Dry Heat
    71.3IU (2% DV) in 1 fillet
  68. Cooked Orange Roughy
    68IU (2% DV) in 3 oz
  69. Cooked Halibut
    62.1IU (2% DV) in 3 oz
  70. Canned Pink Salmon
    56.1IU (2% DV) in 3 oz
  71. Cooked Eastern Oysters (farmed)
    53.6IU (2% DV) in 3 oz
  72. Cooked Skipjack
    51IU (2% DV) in 3 oz
  73. Cooked Smelt
    49.3IU (2% DV) in 3 oz
  74. Cooked Lingcod
    49.3IU (2% DV) in 3 oz
  75. Cooked Eastern Oysters (wild)
    49.3IU (2% DV) in 3 oz
  76. Skipjack Tuna (raw)
    44.2IU (1% DV) in 3 oz
  77. Anchovies (raw)
    42.5IU (1% DV) in 3 oz
  78. Crayfish
    42.5IU (1% DV) in 3 oz
  79. Cooked Crayfish
    42.5IU (1% DV) in 3 oz
  80. Fish Roe
    41.9IU (1% DV) in 1 tbsp
  81. Canned Atlantic Cod
    40IU (1% DV) in 3 oz
  82. Fish Trout Mixed Species Cooked Dry Heat
    39.1IU (1% DV) in 1 fillet
  83. Alaskan King Crab
    38.9IU (1% DV) in 1 leg
  84. Cooked Wild Eastern Oysters
    37IU (1% DV) in 6 medium
  85. Wild Atlantic Salmon (raw)
    34IU (1% DV) in 3 oz
  86. Cooked Pollock
    34IU (1% DV) in 3 oz
  87. Cooked Turbot
    34IU (1% DV) in 3 oz
  88. Cooked Alaska Pollock
    30.6IU (1% DV) in 1 fillet
  89. Fried Calamari
    29.8IU (1% DV) in 3 oz
  90. Baked Conch
    29.2IU (1% DV) in 1 cup, sliced
  91. Kippered Herring
    27IU (1% DV) in 1 fillet, small (2-3/8 Inch x 1-3/8 Inch x 1/4 Inch)
  92. Smoked Salmon
    24.7IU (1% DV) in 1 oz, boneless
  93. Smoked Haddock
    22.7IU (1% DV) in 1 oz, boneless
  94. Cooked Atlantic Perch
    22IU (1% DV) in 1 fillet
  95. Raw Eastern Oysters
    21.3IU (1% DV) in 3 oz
  96. Yellowfin Tuna (raw)
    17IU (1% DV) in 1 oz, boneless
  97. Canned White Tuna (water Packed)
    17IU (1% DV) in 3 oz
  98. Cooked Spiny Lobster
    17IU (1% DV) in 3 oz
  99. Canned White Tuna (oil Packed)
    13.6IU in 3 oz
  100. Squid (raw)
    9.4IU in 1 oz, boneless
  101. Canned Anchovies
    8IU in 5 anchovies
  102. Cooked Pacific Cod
    6.3IU in 1 fillet
  103. Abalone (cooked)
    4.3IU in 3 oz
  104. Scallops
    4.3IU in 3 oz
  105. Lobster (cooked)
    3.4IU in 3 oz
  106. Canned Blue Crab
    2.7IU in 1 cup
  107. Blue Crab
    2.4IU in 1 cup, flaked and pieces
  108. Raw Scallops
    0.9IU in 1 unit 2 large or 5 small

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