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116 Fish Highest in Zinc

Ranked by a Common Serving Size
11mg Zinc = 100% DV
  1. Canned Eastern Oysters
    247.4mg (2249% DV) in 1 can (12 oz), oysters and liquid
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  2. Cooked Eastern Oysters (Wild)
    51.9mg (472% DV) in 3 oz
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  3. Cooked Eastern Oysters (Farmed)
    38.4mg (349% DV) in 3 oz
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  4. Cooked Wild Eastern Oysters
    33mg (300% DV) in 6 medium
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  5. Raw Eastern Oysters
    32.2mg (293% DV) in 3 oz
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  6. Cooked Pacific Oysters
    28.3mg (257% DV) in 3 oz
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  7. Alaskan King Crab
    10.2mg (93% DV) in 1 leg
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  8. Raw Pacific Oysters
    8.3mg (76% DV) in 1 medium
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  9. Dungeness Crab (Raw)
    7mg (63% DV) in 1 crab
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  10. Cooked Spiny Lobster
    6.2mg (56% DV) in 3 oz
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  11. Cooked Clams
    5.2mg (47% DV) in 20 small
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  12. Canned Blue Crab
    5.1mg (47% DV) in 1 cup
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  13. Cooked Dungeness Crab
    4.7mg (42% DV) in 3 oz
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  14. Blue Crab
    4.5mg (41% DV) in 1 cup, flaked and pieces
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  15. Lobster (Cooked)
    3.4mg (31% DV) in 3 oz
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  16. Cooked Eel
    3.3mg (30% DV) in 1 fillet
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  17. Queen Crab (Cooked)
    3.1mg (28% DV) in 3 oz
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  18. Cooked Cuttlefish
    2.9mg (27% DV) in 3 oz
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  19. Octopus (Cooked)
    2.9mg (26% DV) in 3 oz
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  20. Whelk (Cooked)
    2.8mg (25% DV) in 3 oz
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  21. Canned Shrimp
    2.5mg (23% DV) in 1 cup
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  22. Blue Crab Cakes
    2.5mg (22% DV) in 1 cake
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  23. Queen Crab (Raw)
    2.4mg (22% DV) in 3 oz
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  24. Cooked Blue Mussels
    2.3mg (21% DV) in 3 oz
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  25. Baked Conch
    2.2mg (20% DV) in 1 cup, sliced
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  26. Canned Sardines
    2mg (18% DV) in 1 cup, drained
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  27. Atlantic Herring
    1.8mg (17% DV) in 1 fillet
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  28. Cooked Smelt
    1.8mg (16% DV) in 3 oz
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  29. Atlantic Mackerel (Cooked)
    1.6mg (15% DV) in 6oz fillet
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  30. Crayfish
    1.5mg (14% DV) in 3 oz
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  31. Fried Calamari
    1.5mg (13% DV) in 3 oz
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  32. Anchovies (Raw)
    1.5mg (13% DV) in 3 oz
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  33. Cooked Northern Pike
    1.5mg (13% DV) in 6oz fillet
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  34. Wild Atlantic Salmon (Cooked)
    1.4mg (13% DV) in 6oz fillet
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  35. Cooked Shrimp
    1.4mg (13% DV) in 3 oz
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  36. Scallops
    1.3mg (12% DV) in 3 oz
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  37. Bluefin Tuna (Cooked)
    1.3mg (12% DV) in 6oz fillet
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  38. Cooked Crayfish
    1.3mg (11% DV) in 3 oz
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  39. Cooked Whitefish
    1.1mg (10% DV) in 3 oz
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  40. Cooked Atlantic Cod
    1mg (9% DV) in 1 fillet
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  41. Cooked Grouper
    1mg (9% DV) in 1 fillet
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  42. Cooked Walleye Pike
    1mg (9% DV) in 1 fillet
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  43. Cooked Pacific Herring
    1mg (9% DV) in 1 fillet
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  44. Cooked Yellowtail
    1mg (9% DV) in 1/2 fillet
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  45. Cooked Coho Salmon (Wild)
    1mg (9% DV) in 6oz fillet
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  46. Cooked Mahimahi
    0.9mg (9% DV) in 1 fillet
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  47. Cooked Sockeye Salmon
    0.9mg (9% DV) in 6oz fillet
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  48. Cooked Skipjack
    0.9mg (8% DV) in 3 oz
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  49. Cooked Coho Salmon (Wild, Moist Heat)
    0.9mg (8% DV) in 6oz fillet
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  50. Cooked Catfish
    0.9mg (8% DV) in 1 fillet
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  51. Canned Sockeye Salmon (With Bones)
    0.9mg (8% DV) in 3 oz
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  52. Whitefish (Raw)
    0.8mg (8% DV) in 3 oz
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  53. Canned Pink Salmon (With Skin and Bones)
    0.8mg (7% DV) in 3 oz
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  54. Raw Whiting
    0.8mg (7% DV) in 1 fillet
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  55. Abalone (Cooked)
    0.8mg (7% DV) in 3 oz
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  56. Cooked Coho Salmon (Farmed)
    0.8mg (7% DV) in 6oz fillet
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  57. Cooked Tilefish
    0.8mg (7% DV) in 1/2 fillet
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  58. Cooked Yellowfin Tuna
    0.8mg (7% DV) in 6oz fillet
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  59. Cooked Snapper
    0.7mg (7% DV) in 1 fillet
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  60. Farmed Atlantic Salmon
    0.7mg (7% DV) in 6oz fillet
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  61. Cooked Trout
    0.7mg (7% DV) in 1 fillet
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  62. Canned Salmon
    0.7mg (6% DV) in 3 oz
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  63. Canned Clams
    0.7mg (6% DV) in 3 oz
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  64. Atlantic Mackerel (Raw)
    0.7mg (6% DV) in 1 fillet
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  65. Skipjack Tuna (Raw)
    0.7mg (6% DV) in 3 oz
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  66. Cooked Tilapia
    0.7mg (6% DV) in 6oz fillet
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  67. Smoked Whitefish
    0.7mg (6% DV) in 1 cup, cooked
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  68. Cooked Swordfish
    0.7mg (6% DV) in 3 oz
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  69. Striped Bass (Raw)
    0.6mg (6% DV) in 1 fillet
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  70. Cooked Striped Bass
    0.6mg (6% DV) in 1 fillet
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  71. Cooked King Mackerel
    0.6mg (6% DV) in 3 oz
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  72. Cooked Pompano
    0.6mg (6% DV) in 1 fillet
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  73. Cooked Haddock
    0.6mg (5% DV) in 1 fillet
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  74. Canned Sockeye Salmon (With Skin and Bones)
    0.6mg (5% DV) in 3 oz
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  75. Canned Pink Salmon
    0.6mg (5% DV) in 3 oz
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  76. Wild Atlantic Salmon (Raw)
    0.5mg (5% DV) in 3 oz
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  77. Cooked Sea Bass
    0.5mg (5% DV) in 1 fillet
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  78. Fresh Water Bass (Raw)
    0.5mg (5% DV) in 1 fillet
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  79. Bluefin Tuna (Raw)
    0.5mg (5% DV) in 3 oz
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  80. Cooked Pollock
    0.5mg (5% DV) in 3 oz
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  81. Flat Fish (Flounder or Sole)
    0.5mg (5% DV) in 1 fillet
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  82. Canned Atlantic Cod
    0.5mg (4% DV) in 3 oz
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  83. Cooked Lingcod
    0.5mg (4% DV) in 3 oz
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  84. Canned Sockeye Salmon
    0.5mg (4% DV) in 3 oz
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  85. Canned Anchovies
    0.5mg (4% DV) in 5 anchovies
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  86. Smoked Sturgeon
    0.5mg (4% DV) in 3 oz
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  87. Cooked Sturgeon
    0.5mg (4% DV) in 3 oz
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  88. Yellowtail (Raw)
    0.4mg (4% DV) in 3 oz
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  89. Squid (Raw)
    0.4mg (4% DV) in 1 oz, boneless
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  90. Clams (Raw)
    0.4mg (4% DV) in 3 oz
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  91. Canned White Tuna (Water Packed)
    0.4mg (4% DV) in 3 oz
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  92. Canned White Tuna (Oil Packed)
    0.4mg (4% DV) in 3 oz
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  93. Cooked Rainbow Trout
    0.4mg (3% DV) in 1 fillet
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  94. Raw Tilapia
    0.4mg (3% DV) in 1 fillet
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  95. Cooked Whiting
    0.4mg (3% DV) in 1 fillet
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  96. Cooked Halibut
    0.4mg (3% DV) in 3 oz
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  97. Raw Coho Salmon
    0.4mg (3% DV) in 3 oz
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  98. Cooked Cod
    0.4mg (3% DV) in 3 oz
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  99. Fish Roe (Cooked)
    0.4mg (3% DV) in 1 oz
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  100. Rainbow Trout (Raw)
    0.4mg (3% DV) in 1 fillet
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  101. Cooked Pacific Cod
    0.4mg (3% DV) in 1 fillet
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  102. Cooked Sablefish
    0.3mg (3% DV) in 3 oz
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  103. Cooked Alaska Pollock
    0.3mg (3% DV) in 1 fillet
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  104. Pink Salmon (Raw)
    0.3mg (3% DV) in 3 oz
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  105. Farmed Atlantic Salmon (Raw)
    0.3mg (3% DV) in 3 oz
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  106. Imitation Crab Meat
    0.3mg (3% DV) in 3 oz
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  107. Raw Scallops
    0.3mg (2% DV) in 1 unit 2 large or 5 small
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  108. Kippered Herring
    0.3mg (2% DV) in 1 fillet, small (2-3/8 Inch x 1-3/8 Inch x 1/4 Inch)
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  109. Cooked Orange Roughy
    0.3mg (2% DV) in 3 oz
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  110. Cooked Turbot
    0.2mg (2% DV) in 3 oz
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  111. Cooked Atlantic Perch
    0.2mg (2% DV) in 1 fillet
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  112. Pickled Herring
    0.2mg (1% DV) in 1 oz, boneless
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  113. Smoked Haddock
    0.1mg (1% DV) in 1 oz, boneless
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  114. Fish Roe
    0.1mg (1% DV) in 1 tbsp
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  115. Yellowfin Tuna (Raw)
    0.1mg (1% DV) in 1 oz, boneless
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  116. Smoked Salmon
    0.1mg (1% DV) in 1 oz, boneless
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