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116 Fish Highest in Calories

Ranked by a Common Serving Size
2000 Calories = 100% DV
  1. Atlantic Mackerel (Cooked)
    445 (22% DV) in 6oz fillet
    Database: Standard Release (Common) (Source)
  2. Cooked Eel
    375 (19% DV) in 1 fillet
    Database: Standard Release (Common) (Source)
  3. Cooked Pacific Herring
    360 (18% DV) in 1 fillet
    Database: Standard Release (Common) (Source)
  4. Farmed Atlantic Salmon
    350 (18% DV) in 6oz fillet
    Database: Standard Release (Common) (Source)
  5. Cooked Coho Salmon (Wild Moist Heat)
    313 (16% DV) in 6oz fillet
    Database: Standard Release (Common) (Source)
  6. Bluefin Tuna (Cooked)
    313 (16% DV) in 6oz fillet
    Database: Standard Release (Common) (Source)
  7. Canned Sardines
    310 (15% DV) in 1 cup, drained
    Database: Standard Release (Common) (Source)
  8. Wild Atlantic Salmon (Cooked)
    309 (15% DV) in 6oz fillet
    Database: Standard Release (Common) (Source)
  9. Cooked Coho Salmon (Farmed)
    303 (15% DV) in 6oz fillet
    Database: Standard Release (Common) (Source)
  10. Atlantic Herring
    290 (15% DV) in 1 fillet
    Database: Standard Release (Common) (Source)
  11. Cooked Yellowtail
    273 (14% DV) in 1/2 fillet
    Database: Standard Release (Common) (Source)
  12. Cooked Sockeye Salmon
    265 (13% DV) in 6oz fillet
    Database: Standard Release (Common) (Source)
  13. Cooked Grouper
    238 (12% DV) in 1 fillet
    Database: Standard Release (Common) (Source)
  14. Cooked Coho Salmon (Wild)
    236 (12% DV) in 6oz fillet
    Database: Standard Release (Common) (Source)
  15. Whelk (Cooked)
    234 (12% DV) in 3 oz
    Database: Standard Release (Common) (Source)
  16. Atlantic Mackerel (Raw)
    230 (11% DV) in 1 fillet
    Database: Standard Release (Common) (Source)
  17. Cooked Tilefish
    221 (11% DV) in 1/2 fillet
    Database: Standard Release (Common) (Source)
  18. Cooked Yellowfin Tuna
    221 (11% DV) in 6oz fillet
    Database: Standard Release (Common) (Source)
  19. Cooked Tilapia
    218 (11% DV) in 6oz fillet
    Database: Standard Release (Common) (Source)
  20. Cooked Snapper
    218 (11% DV) in 1 fillet
    Database: Standard Release (Common) (Source)
  21. Cooked Trout
    215 (11% DV) in 1 fillet
    Database: Standard Release (Common) (Source)
  22. Cooked Sablefish
    213 (11% DV) in 3 oz
    Database: Standard Release (Common) (Source)
  23. Cooked Northern Pike
    192 (10% DV) in 6oz fillet
    Database: Standard Release (Common) (Source)
  24. Cooked Atlantic Cod
    189 (9% DV) in 1 fillet
    Database: Standard Release (Common) (Source)
  25. Cooked Pompano
    186 (9% DV) in 1 fillet
    Database: Standard Release (Common) (Source)
  26. Canned Eastern Oysters
    185 (9% DV) in 1 can (12 oz), oysters and liquid
    Database: Standard Release (Common) (Source)
  27. Farmed Atlantic Salmon (Raw)
    177 (9% DV) in 3 oz
    Database: Standard Release (Common) (Source)
  28. Cooked Mahimahi
    173 (9% DV) in 1 fillet
    Database: Standard Release (Common) (Source)
  29. Baked Conch
    165 (8% DV) in 1 cup, sliced
    Database: Standard Release (Common) (Source)
  30. Abalone (Cooked)
    161 (8% DV) in 3 oz
    Database: Standard Release (Common) (Source)
  31. Canned White Tuna (Oil Packed)
    158 (8% DV) in 3 oz
    Database: Standard Release (Common) (Source)
  32. Cooked Striped Bass
    154 (8% DV) in 1 fillet
    Database: Standard Release (Common) (Source)
  33. Striped Bass (Raw)
    154 (8% DV) in 1 fillet
    Database: Standard Release (Common) (Source)
  34. Cooked Catfish
    150 (8% DV) in 1 fillet
    Database: Standard Release (Common) (Source)
  35. Fried Calamari
    149 (7% DV) in 3 oz
    Database: Standard Release (Common) (Source)
  36. Cooked Walleye Pike
    148 (7% DV) in 1 fillet
    Database: Standard Release (Common) (Source)
  37. Smoked Sturgeon
    147 (7% DV) in 3 oz
    Database: Standard Release (Common) (Source)
  38. Smoked Whitefish
    147 (7% DV) in 1 cup, cooked
    Database: Standard Release (Common) (Source)
  39. Cooked Swordfish
    146 (7% DV) in 3 oz
    Database: Standard Release (Common) (Source)
  40. Cooked Blue Mussels
    146 (7% DV) in 3 oz
    Database: Standard Release (Common) (Source)
  41. Cooked Whitefish
    146 (7% DV) in 3 oz
    Database: Standard Release (Common) (Source)
  42. Canned Salmon
    142 (7% DV) in 3 oz
    Database: Standard Release (Common) (Source)
  43. Dungeness Crab (Raw)
    140 (7% DV) in 1 crab
    Database: Standard Release (Common) (Source)
  44. Octopus (Cooked)
    139 (7% DV) in 3 oz
    Database: Standard Release (Common) (Source)
  45. Cooked Pacific Oysters
    139 (7% DV) in 3 oz
    Database: Standard Release (Common) (Source)
  46. Raw Coho Salmon
    136 (7% DV) in 3 oz
    Database: Standard Release (Common) (Source)
  47. Cooked Haddock
    135 (7% DV) in 1 fillet
    Database: Standard Release (Common) (Source)
  48. Canned Sockeye Salmon
    134 (7% DV) in 3 oz
    Database: Standard Release (Common) (Source)
  49. Cooked Cuttlefish
    134 (7% DV) in 3 oz
    Database: Standard Release (Common) (Source)
  50. Canned Sockeye Salmon (With Skin And Bones)
    130 (7% DV) in 3 oz
    Database: Standard Release (Common) (Source)
  51. Alaskan King Crab
    130 (6% DV) in 1 leg
    Database: Standard Release (Common) (Source)
  52. Canned Sockeye Salmon (With Bones)
    130 (7% DV) in 3 oz
    Database: Standard Release (Common) (Source)
  53. Canned Shrimp
    128 (6% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  54. Cooked Clams
    126 (6% DV) in 3 oz
    Database: Standard Release (Common) (Source)
  55. Cooked Sea Bass
    125 (6% DV) in 1 fillet
    Database: Standard Release (Common) (Source)
  56. Yellowtail (Raw)
    124 (6% DV) in 3 oz
    Database: Standard Release (Common) (Source)
  57. Bluefin Tuna (Raw)
    122 (6% DV) in 3 oz
    Database: Standard Release (Common) (Source)
  58. Cooked Spiny Lobster
    122 (6% DV) in 3 oz
    Database: Standard Release (Common) (Source)
  59. Wild Atlantic Salmon (Raw)
    121 (6% DV) in 3 oz
    Database: Standard Release (Common) (Source)
  60. Canned Clams
    121 (6% DV) in 3 oz
    Database: Standard Release (Common) (Source)
  61. Cooked Rainbow Trout
    119 (6% DV) in 1 fillet
    Database: Standard Release (Common) (Source)
  62. Canned Pink Salmon (With Skin And Bones)
    117 (6% DV) in 3 oz
    Database: Standard Release (Common) (Source)
  63. Canned Pink Salmon
    116 (6% DV) in 3 oz
    Database: Standard Release (Common) (Source)
  64. Cooked Sturgeon
    115 (6% DV) in 3 oz
    Database: Standard Release (Common) (Source)
  65. Whitefish (Raw)
    114 (6% DV) in 3 oz
    Database: Standard Release (Common) (Source)
  66. Cooked King Mackerel
    114 (6% DV) in 3 oz
    Database: Standard Release (Common) (Source)
  67. Canned Blue Crab
    112 (6% DV) in 1 cup
    Database: Standard Release (Common) (Source)
  68. Cooked Skipjack
    112 (6% DV) in 3 oz
    Database: Standard Release (Common) (Source)
  69. Raw Tilapia
    111 (6% DV) in 1 fillet
    Database: Standard Release (Common) (Source)
  70. Anchovies (Raw)
    111 (6% DV) in 3 oz
    Database: Standard Release (Common) (Source)
  71. Rainbow Trout (Raw)
    111 (6% DV) in 1 fillet
    Database: Standard Release (Common) (Source)
  72. Canned White Tuna (Water Packed)
    109 (5% DV) in 3 oz
    Database: Standard Release (Common) (Source)
  73. Flat Fish (Flounder Or Sole)
    109 (5% DV) in 1 fillet
    Database: Standard Release (Common) (Source)
  74. Pink Salmon (Raw)
    108 (5% DV) in 3 oz
    Database: Standard Release (Common) (Source)
  75. Cooked Smelt
    105 (5% DV) in 3 oz
    Database: Standard Release (Common) (Source)
  76. Cooked Turbot
    104 (5% DV) in 3 oz
    Database: Standard Release (Common) (Source)
  77. Cooked Shrimp
    101 (5% DV) in 3 oz
    Database: Standard Release (Common) (Source)
  78. Cooked Pollock
    100 (5% DV) in 3 oz
    Database: Standard Release (Common) (Source)
  79. Blue Crab
    98 (5% DV) in 1 cup, flaked and pieces
    Database: Standard Release (Common) (Source)
  80. Queen Crab (Cooked)
    98 (5% DV) in 3 oz
    Database: Standard Release (Common) (Source)
  81. Scallops
    94 (5% DV) in 3 oz
    Database: Standard Release (Common) (Source)
  82. Cooked Halibut
    94 (5% DV) in 3 oz
    Database: Standard Release (Common) (Source)
  83. Cooked Dungeness Crab
    94 (5% DV) in 3 oz
    Database: Standard Release (Common) (Source)
  84. Cooked Lingcod
    93 (5% DV) in 3 oz
    Database: Standard Release (Common) (Source)
  85. Blue Crab Cakes
    93 (5% DV) in 1 cake
    Database: Standard Release (Common) (Source)
  86. Fresh Water Bass (Raw)
    90 (5% DV) in 1 fillet
    Database: Standard Release (Common) (Source)
  87. Canned Atlantic Cod
    89 (4% DV) in 3 oz
    Database: Standard Release (Common) (Source)
  88. Cooked Orange Roughy
    89 (4% DV) in 3 oz
    Database: Standard Release (Common) (Source)
  89. Skipjack Tuna (Raw)
    88 (4% DV) in 3 oz
    Database: Standard Release (Common) (Source)
  90. Cooked Whiting
    84 (4% DV) in 1 fillet
    Database: Standard Release (Common) (Source)
  91. Raw Whiting
    83 (4% DV) in 1 fillet
    Database: Standard Release (Common) (Source)
  92. Imitation Crab Meat
    81 (4% DV) in 3 oz
    Database: Standard Release (Common) (Source)
  93. Queen Crab (Raw)
    77 (4% DV) in 3 oz
    Database: Standard Release (Common) (Source)
  94. Cooked Pacific Cod
    77 (4% DV) in 1 fillet
    Database: Standard Release (Common) (Source)
  95. Lobster (Cooked)
    76 (4% DV) in 3 oz
    Database: Standard Release (Common) (Source)
  96. Pickled Herring
    74 (4% DV) in 1 oz, boneless
    Database: Standard Release (Common) (Source)
  97. Cooked Crayfish
    74 (4% DV) in 3 oz
    Database: Standard Release (Common) (Source)
  98. Clams (Raw)
    73 (4% DV) in 3 oz
    Database: Standard Release (Common) (Source)
  99. Cooked Cod
    71 (4% DV) in 3 oz
    Database: Standard Release (Common) (Source)
  100. Crayfish
    70 (3% DV) in 3 oz
    Database: Standard Release (Common) (Source)
  101. Cooked Eastern Oysters (Wild)
    67 (3% DV) in 3 oz
    Database: Standard Release (Common) (Source)
  102. Cooked Eastern Oysters (Farmed)
    67 (3% DV) in 3 oz
    Database: Standard Release (Common) (Source)
  103. Cooked Alaska Pollock
    67 (3% DV) in 1 fillet
    Database: Standard Release (Common) (Source)
  104. Fish Roe (Cooked)
    58 (3% DV) in 1 oz
    Database: Standard Release (Common) (Source)
  105. Raw Eastern Oysters
    50 (3% DV) in 3 oz
    Database: Standard Release (Common) (Source)
  106. Cooked Atlantic Perch
    48 (2% DV) in 1 fillet
    Database: Standard Release (Common) (Source)
  107. Kippered Herring
    43 (2% DV) in 1 fillet, small (2-3/8 inch x 1-3/8 inch x 1/4 inch)
    Database: Standard Release (Common) (Source)
  108. Cooked Wild Eastern Oysters
    43 (2% DV) in 6 medium
    Database: Standard Release (Common) (Source)
  109. Canned Anchovies
    42 (2% DV) in 5 anchovies
    Database: Standard Release (Common) (Source)
  110. Raw Pacific Oysters
    41 (2% DV) in 1 medium
    Database: Standard Release (Common) (Source)
  111. Smoked Salmon
    33 (2% DV) in 1 oz, boneless
    Database: Standard Release (Common) (Source)
  112. Smoked Haddock
    33 (2% DV) in 1 oz, boneless
    Database: Standard Release (Common) (Source)
  113. Yellowfin Tuna (Raw)
    31 (2% DV) in 1 oz, boneless
    Database: Standard Release (Common) (Source)
  114. Squid (Raw)
    26 (1% DV) in 1 oz, boneless
    Database: Standard Release (Common) (Source)
  115. Raw Scallops
    21 (1% DV) in 1 unit 2 large or 5 small
    Database: Standard Release (Common) (Source)
  116. Fish Roe
    20 (1% DV) in 1 tbsp
    Database: Standard Release (Common) (Source)