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115 Fish Highest in Vitamin B12

Ranked by a Common Serving Size
2.4μg Vitamin B12 = 100% DV
  1. Cooked Clams
    187.9μg (7829% DV) in 20 small
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  2. Canned Eastern Oysters
    52μg (2168% DV) in 1 can (12 oz), oysters and liquid
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  3. Atlantic Mackerel (Cooked)
    32.3μg (1346% DV) in 6oz fillet
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  4. Octopus (Cooked)
    30.6μg (1275% DV) in 3 oz
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  5. Cooked Pacific Oysters
    24.5μg (1020% DV) in 3 oz
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  6. Cooked Eastern Oysters (Farmed)
    20.7μg (861% DV) in 3 oz
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  7. Cooked Blue Mussels
    20.4μg (850% DV) in 3 oz
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  8. Atlantic Herring
    18.8μg (783% DV) in 1 fillet
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  9. Bluefin Tuna (Cooked)
    18.5μg (771% DV) in 6oz fillet
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  10. Canned Clams
    15.8μg (660% DV) in 3 oz
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  11. Whelk (Cooked)
    15.4μg (642% DV) in 3 oz
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  12. Alaskan King Crab
    15.4μg (642% DV) in 1 leg
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  13. Cooked King Mackerel
    15.3μg (638% DV) in 3 oz
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  14. Dungeness Crab (Raw)
    14.7μg (611% DV) in 1 crab
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  15. Cooked Pacific Herring
    13.9μg (577% DV) in 1 fillet
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  16. Raw Eastern Oysters
    13.8μg (574% DV) in 3 oz
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  17. Canned Sardines
    13.3μg (555% DV) in 1 cup, drained
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  18. Cooked Eastern Oysters (Wild)
    11μg (457% DV) in 3 oz
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  19. Atlantic Mackerel (Raw)
    9.8μg (406% DV) in 1 fillet
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  20. Clams (Raw)
    9.6μg (400% DV) in 3 oz
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  21. Cooked Trout
    9μg (375% DV) in 1 fillet
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  22. Cooked Dungeness Crab
    8.8μg (368% DV) in 3 oz
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  23. Queen Crab (Cooked)
    8.8μg (368% DV) in 3 oz
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  24. Cooked Coho Salmon (Wild)
    8.5μg (354% DV) in 6oz fillet
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  25. Bluefin Tuna (Raw)
    8μg (334% DV) in 3 oz
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  26. Raw Pacific Oysters
    8μg (333% DV) in 1 medium
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  27. Queen Crab (Raw)
    7.7μg (319% DV) in 3 oz
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  28. Cooked Coho Salmon (Wild, Moist Heat)
    7.6μg (317% DV) in 6oz fillet
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  29. Cooked Sockeye Salmon
    7.6μg (317% DV) in 6oz fillet
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  30. Cooked Wild Eastern Oysters
    7.4μg (306% DV) in 6 medium
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  31. Baked Conch
    6.7μg (278% DV) in 1 cup, sliced
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  32. Striped Bass (Raw)
    6.1μg (253% DV) in 1 fillet
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  33. Cooked Snapper
    6μg (248% DV) in 1 fillet
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  34. Cooked Striped Bass
    5.5μg (228% DV) in 1 fillet
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  35. Cooked Coho Salmon (Farmed)
    5.4μg (225% DV) in 6oz fillet
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  36. Wild Atlantic Salmon (Cooked)
    5.2μg (216% DV) in 6oz fillet
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  37. Farmed Atlantic Salmon
    4.8μg (198% DV) in 6oz fillet
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  38. Canned Sockeye Salmon
    4.7μg (196% DV) in 3 oz
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  39. Canned Salmon
    4.7μg (195% DV) in 3 oz
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  40. Cooked Eel
    4.6μg (191% DV) in 1 fillet
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  41. Cooked Cuttlefish
    4.6μg (191% DV) in 3 oz
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  42. Canned Blue Crab
    4.5μg (187% DV) in 1 cup
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  43. Smoked Whitefish
    4.4μg (185% DV) in 1 cup, cooked
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  44. Canned Pink Salmon
    4.2μg (176% DV) in 3 oz
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  45. Canned Pink Salmon (With Skin and Bones)
    4.2μg (175% DV) in 3 oz
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  46. Cooked Catfish
    4.1μg (173% DV) in 1 fillet
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  47. Cooked Yellowfin Tuna
    4μg (166% DV) in 6oz fillet
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  48. Blue Crab
    3.9μg (164% DV) in 1 cup, flaked and pieces
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  49. Cooked Northern Pike
    3.9μg (163% DV) in 6oz fillet
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  50. Cooked Tilefish
    3.8μg (156% DV) in 1/2 fillet
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  51. Kippered Herring
    3.7μg (156% DV) in 1 fillet, small (2-3/8 Inch x 1-3/8 Inch x 1/4 Inch)
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  52. Blue Crab Cakes
    3.6μg (149% DV) in 1 cake
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  53. Pink Salmon (Raw)
    3.5μg (147% DV) in 3 oz
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  54. Cooked Lingcod
    3.5μg (147% DV) in 3 oz
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  55. Cooked Spiny Lobster
    3.4μg (143% DV) in 3 oz
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  56. Rainbow Trout (Raw)
    3.4μg (142% DV) in 1 fillet
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  57. Cooked Smelt
    3.4μg (141% DV) in 3 oz
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  58. Fish Roe (Cooked)
    3.3μg (137% DV) in 1 oz
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  59. Cooked Haddock
    3.2μg (133% DV) in 1 fillet
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  60. Cooked Tilapia
    3.2μg (132% DV) in 6oz fillet
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  61. Cooked Pollock
    3.1μg (130% DV) in 3 oz
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  62. Cooked Rainbow Trout
    2.9μg (122% DV) in 1 fillet
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  63. Cooked Walleye Pike
    2.9μg (119% DV) in 1 fillet
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  64. Farmed Atlantic Salmon (Raw)
    2.7μg (114% DV) in 3 oz
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  65. Wild Atlantic Salmon (Raw)
    2.7μg (113% DV) in 3 oz
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  66. Cooked Crayfish
    2.6μg (110% DV) in 3 oz
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  67. Smoked Sturgeon
    2.5μg (103% DV) in 3 oz
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  68. Raw Coho Salmon
    2.3μg (95% DV) in 3 oz
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  69. Cooked Alaska Pollock
    2.2μg (92% DV) in 1 fillet
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  70. Cooked Turbot
    2.2μg (90% DV) in 3 oz
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  71. Cooked Sturgeon
    2.1μg (89% DV) in 3 oz
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  72. Raw Whiting
    2.1μg (88% DV) in 1 fillet
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  73. Cooked Pacific Cod
    2.1μg (87% DV) in 1 fillet
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  74. Cooked Atlantic Cod
    1.9μg (79% DV) in 1 fillet
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  75. Cooked Whiting
    1.9μg (78% DV) in 1 fillet
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  76. Canned White Tuna (Oil Packed)
    1.9μg (78% DV) in 3 oz
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  77. Cooked Skipjack
    1.9μg (78% DV) in 3 oz
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  78. Raw Tilapia
    1.8μg (76% DV) in 1 fillet
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  79. Crayfish
    1.8μg (76% DV) in 3 oz
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  80. Scallops
    1.8μg (76% DV) in 3 oz
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  81. Cooked Yellowtail
    1.8μg (76% DV) in 1/2 fillet
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  82. Flat Fish (Flounder or Sole)
    1.7μg (69% DV) in 1 fillet
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  83. Skipjack Tuna (Raw)
    1.6μg (67% DV) in 3 oz
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  84. Fresh Water Bass (Raw)
    1.6μg (66% DV) in 1 fillet
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  85. Cooked Shrimp
    1.4μg (59% DV) in 3 oz
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  86. Fish Roe
    1.4μg (58% DV) in 1 tbsp
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  87. Cooked Grouper
    1.4μg (58% DV) in 1 fillet
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  88. Cooked Swordfish
    1.4μg (57% DV) in 3 oz
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  89. Cooked Sablefish
    1.2μg (51% DV) in 3 oz
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  90. Lobster (Cooked)
    1.2μg (51% DV) in 3 oz
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  91. Pickled Herring
    1.2μg (51% DV) in 1 oz, boneless
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  92. Yellowtail (Raw)
    1.1μg (46% DV) in 3 oz
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  93. Cooked Mahimahi
    1.1μg (46% DV) in 1 fillet
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  94. Cooked Halibut
    1.1μg (45% DV) in 3 oz
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  95. Cooked Pompano
    1.1μg (44% DV) in 1 fillet
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  96. Fried Calamari
    1μg (44% DV) in 3 oz
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  97. Canned White Tuna (Water Packed)
    1μg (41% DV) in 3 oz
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  98. Canned Shrimp
    0.9μg (39% DV) in 1 cup
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  99. Smoked Salmon
    0.9μg (39% DV) in 1 oz, boneless
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  100. Canned Atlantic Cod
    0.9μg (37% DV) in 3 oz
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  101. Cooked Atlantic Perch
    0.9μg (36% DV) in 1 fillet
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  102. Whitefish (Raw)
    0.9μg (35% DV) in 3 oz
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  103. Cooked Whitefish
    0.8μg (34% DV) in 3 oz
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  104. Yellowfin Tuna (Raw)
    0.6μg (25% DV) in 1 oz, boneless
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  105. Abalone (Cooked)
    0.6μg (24% DV) in 3 oz
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  106. Anchovies (Raw)
    0.5μg (22% DV) in 3 oz
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  107. Imitation Crab Meat
    0.5μg (20% DV) in 3 oz
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  108. Smoked Haddock
    0.5μg (19% DV) in 1 oz, boneless
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  109. Raw Scallops
    0.4μg (18% DV) in 1 unit 2 large or 5 small
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  110. Cooked Orange Roughy
    0.4μg (17% DV) in 3 oz
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  111. Squid (Raw)
    0.4μg (15% DV) in 1 oz, boneless
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  112. Canned Sockeye Salmon (With Skin and Bones)
    0.3μg (14% DV) in 3 oz
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  113. Cooked Sea Bass
    0.3μg (13% DV) in 1 fillet
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  114. Canned Sockeye Salmon (With Bones)
    0.3μg (11% DV) in 3 oz
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  115. Canned Anchovies
    0.2μg (7% DV) in 5 anchovies
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Data Source: USDA National Nutrient Database for Standard Reference, Release 28.

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