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112 Fish Highest in Vitamin B12

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2.4μg Vitamin B12 = 100% DV
  1. Cooked Clams
    187.9μg (7829% DV) in 20 small
  2. Canned Eastern Oysters
    52μg (2168% DV) in 1 can (12 oz), oysters and liquid
  3. Atlantic Mackerel (cooked)
    32.3μg (1346% DV) in 6oz fillet
  4. Octopus (cooked)
    30.6μg (1275% DV) in 3 oz
  5. Cooked Pacific Oysters
    24.5μg (1020% DV) in 3 oz
  6. Cooked Eastern Oysters (farmed)
    20.7μg (861% DV) in 3 oz
  7. Cooked Blue Mussels
    20.4μg (850% DV) in 3 oz
  8. Atlantic Herring
    18.8μg (783% DV) in 1 fillet
  9. Bluefin Tuna (cooked)
    18.5μg (771% DV) in 6oz fillet
  10. Canned Clams
    15.8μg (660% DV) in 3 oz
  11. Whelk (cooked)
    15.4μg (642% DV) in 3 oz
  12. Alaskan King Crab
    15.4μg (642% DV) in 1 leg
  13. Cooked King Mackerel
    15.3μg (638% DV) in 3 oz
  14. Dungeness Crab (raw)
    14.7μg (611% DV) in 1 crab
  15. Cooked Pacific Herring
    13.9μg (577% DV) in 1 fillet
  16. Raw Eastern Oysters
    13.8μg (574% DV) in 3 oz
  17. Canned Sardines
    13.3μg (555% DV) in 1 cup, drained
  18. Cooked Eastern Oysters (wild)
    11μg (457% DV) in 3 oz
  19. Atlantic Mackerel (raw)
    9.8μg (406% DV) in 1 fillet
  20. Clams (raw)
    9.6μg (400% DV) in 3 oz
  21. Cooked Trout
    9μg (375% DV) in 1 fillet
  22. Cooked Dungeness Crab
    8.8μg (368% DV) in 3 oz
  23. Queen Crab (cooked)
    8.8μg (368% DV) in 3 oz
  24. Cooked Coho Salmon (wild)
    8.5μg (354% DV) in 6oz fillet
  25. Bluefin Tuna (raw)
    8μg (334% DV) in 3 oz
  26. Raw Pacific Oysters
    8μg (333% DV) in 1 medium
  27. Queen Crab (raw)
    7.7μg (319% DV) in 3 oz
  28. Cooked Sockeye Salmon
    7.6μg (317% DV) in 6oz fillet
  29. Cooked Wild Eastern Oysters
    7.4μg (306% DV) in 6 medium
  30. Baked Conch
    6.7μg (278% DV) in 1 cup, sliced
  31. Striped Bass (raw)
    6.1μg (253% DV) in 1 fillet
  32. Cooked Snapper
    6μg (248% DV) in 1 fillet
  33. Cooked Striped Bass
    5.5μg (228% DV) in 1 fillet
  34. Cooked Coho Salmon (farmed)
    5.4μg (225% DV) in 6oz fillet
  35. Wild Atlantic Salmon (cooked)
    5.2μg (216% DV) in 6oz fillet
  36. Farmed Atlantic Salmon
    4.8μg (198% DV) in 6oz fillet
  37. Canned Sockeye Salmon
    4.7μg (196% DV) in 3 oz
  38. Canned Salmon
    4.7μg (195% DV) in 3 oz
  39. Fish Trout Mixed Species Cooked Dry Heat
    4.6μg (194% DV) in 1 fillet
  40. Cooked Eel
    4.6μg (191% DV) in 1 fillet
  41. Cooked Cuttlefish
    4.6μg (191% DV) in 3 oz
  42. Canned Blue Crab
    4.5μg (187% DV) in 1 cup
  43. Smoked Whitefash
    4.4μg (185% DV) in 1 cup, cooked
  44. Canned Pink Salmon
    4.2μg (176% DV) in 3 oz
  45. Cooked Catfish
    4.1μg (173% DV) in 1 fillet
  46. Cooked Yellowfin Tuna
    4μg (166% DV) in 6oz fillet
  47. Blue Crab
    3.9μg (164% DV) in 1 cup, flaked and pieces
  48. Cooked Northern Pike
    3.9μg (163% DV) in 6oz fillet
  49. Cooked Tilefish
    3.8μg (156% DV) in 1/2 fillet
  50. Kippered Herring
    3.7μg (156% DV) in 1 fillet, small (2-3/8 Inch x 1-3/8 Inch x 1/4 Inch)
  51. Blue Crab Cakes
    3.6μg (149% DV) in 1 cake
  52. Pink Salmon (raw)
    3.5μg (147% DV) in 3 oz
  53. Cooked Lingcod
    3.5μg (147% DV) in 3 oz
  54. Cooked Spiny Lobster
    3.4μg (143% DV) in 3 oz
  55. Rainbow Trout (raw)
    3.4μg (142% DV) in 1 fillet
  56. Cooked Smelt
    3.4μg (141% DV) in 3 oz
  57. Fish Roe (cooked)
    3.3μg (137% DV) in 1 oz
  58. Fish Caviar Black And Red Granular
    3.2μg (133% DV) in 1 tbsp
  59. Cooked Haddock
    3.2μg (133% DV) in 1 fillet
  60. Cooked Tilapia
    3.2μg (132% DV) in 6oz fillet
  61. Cooked Pollock
    3.1μg (130% DV) in 3 oz
  62. Cooked Rainbow Trout
    2.9μg (122% DV) in 1 fillet
  63. Cooked Walleye Pike
    2.9μg (119% DV) in 1 fillet
  64. Farmed Atlantic Salmon (raw)
    2.7μg (114% DV) in 3 oz
  65. Wild Atlantic Salmon (raw)
    2.7μg (113% DV) in 3 oz
  66. Cooked Crayfish
    2.6μg (110% DV) in 3 oz
  67. Smoked Sturgeon
    2.5μg (103% DV) in 3 oz
  68. Raw Coho Salmon
    2.3μg (95% DV) in 3 oz
  69. Cooked Alaska Pollock
    2.2μg (92% DV) in 1 fillet
  70. Cooked Turbot
    2.2μg (90% DV) in 3 oz
  71. Cooked Sturgeon
    2.1μg (89% DV) in 3 oz
  72. Raw Whiting
    2.1μg (88% DV) in 1 fillet
  73. Cooked Pacific Cod
    2.1μg (87% DV) in 1 fillet
  74. Cooked Atlantic Cod
    1.9μg (79% DV) in 1 fillet
  75. Cooked Whiting
    1.9μg (78% DV) in 1 fillet
  76. Canned White Tuna (oil Packed)
    1.9μg (78% DV) in 3 oz
  77. Cooked Skipjack
    1.9μg (78% DV) in 3 oz
  78. Raw Tilapia
    1.8μg (76% DV) in 1 fillet
  79. Crayfish
    1.8μg (76% DV) in 3 oz
  80. Scallops
    1.8μg (76% DV) in 3 oz
  81. Cooked Yellowtail
    1.8μg (76% DV) in 1/2 fillet
  82. Skipjack Tuna (raw)
    1.6μg (67% DV) in 3 oz
  83. Fresh Water Bass (raw)
    1.6μg (66% DV) in 1 fillet
  84. Fish Bass Freshwater Mixed Species Cooked Dry Heat
    1.4μg (60% DV) in 1 fillet
  85. Cooked Shrimp
    1.4μg (59% DV) in 3 oz
  86. Fish Roe
    1.4μg (58% DV) in 1 tbsp
  87. Cooked Grouper
    1.4μg (58% DV) in 1 fillet
  88. Cooked Swordfish
    1.4μg (57% DV) in 3 oz
  89. Cooked Sablefish
    1.2μg (51% DV) in 3 oz
  90. Lobster (cooked)
    1.2μg (51% DV) in 3 oz
  91. Pickled Herring
    1.2μg (51% DV) in 1 oz, boneless
  92. Yellowtail (raw)
    1.1μg (46% DV) in 3 oz
  93. Cooked Mahimahi
    1.1μg (46% DV) in 1 fillet
  94. Cooked Halibut
    1.1μg (45% DV) in 3 oz
  95. Cooked Pompano
    1.1μg (44% DV) in 1 fillet
  96. Fried Calamari
    1μg (44% DV) in 3 oz
  97. Canned White Tuna (water Packed)
    1μg (41% DV) in 3 oz
  98. Canned Shrimp
    0.9μg (39% DV) in 1 cup
  99. Smoked Salmon
    0.9μg (39% DV) in 1 oz, boneless
  100. Canned Atlantic Cod
    0.9μg (37% DV) in 3 oz
  101. Cooked Atlantic Perch
    0.9μg (36% DV) in 1 fillet
  102. Cooked Whitefish
    0.8μg (34% DV) in 3 oz
  103. Yellowfin Tuna (raw)
    0.6μg (25% DV) in 1 oz, boneless
  104. Abalone (cooked)
    0.6μg (24% DV) in 3 oz
  105. Anchovies (raw)
    0.5μg (22% DV) in 3 oz
  106. Imitation Crab Meat
    0.5μg (20% DV) in 3 oz
  107. Smoked Haddock
    0.5μg (19% DV) in 1 oz, boneless
  108. Raw Scallops
    0.4μg (18% DV) in 1 unit 2 large or 5 small
  109. Cooked Orange Roughy
    0.4μg (17% DV) in 3 oz
  110. Squid (raw)
    0.4μg (15% DV) in 1 oz, boneless
  111. Cooked Sea Bass
    0.3μg (13% DV) in 1 fillet
  112. Canned Anchovies
    0.2μg (7% DV) in 5 anchovies

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