Table 4.
Published natural vitamin D-3 and 25(OH)-D-3 content in fish1
| Reference | Foodstuff | D-3 | 25(OH)-D-3 |
| μg/kg | μg/kg | ||
| Egaas and Lambertsen (89) | Tuna, liver | 32,500 | |
| Mackerel, liver | 2400 | ||
| Mackerel, fillet | 155 | ||
| Mackerel, red muscle | 155 | ||
| Coalfish, liver | 165 | ||
| Takeuchi et al. (63) | Japanese pilchard | 1361 | |
| Skipjack | 187 | ||
| Tuna, fatty meat | 37 | ||
| Eel | 268 | ||
| Kobayashi et al. (27) | Anglerfish, liver | 11002 | |
| Indo-Pacific blue marlin | 3502 | ||
| Chum salmon | 3252 | ||
| Herring | 2752 | ||
| Flat fish | 2302 | ||
| Bastard halibut (cultured) | 1802 | ||
| Bluefin tuna, fatty meat | 1802 | ||
| Sand eel | 1502 | ||
| Grunt | 1502 | ||
| Rainbow trout | 1502 | ||
| Eel | 1402 | ||
| Red sea bream (cultured) | 1302 | ||
| Mackerel | 1102 | ||
| Pacific saury | 1102 | ||
| Skipjack | 1002 | ||
| Japanese pilchard | 982 | ||
| Yellowtail | 852 | ||
| Cod | 182 | ||
| Mattila et al. (72) | Baltic herring | 171.0 | ND |
| Bream | 138.0 | ND | |
| Cod | 69.0 | ND | |
| Perch | 2.9–244.0 | ND | |
| Pike | 12.0–47.0 | ND | |
| Pikeperch | 245.0 | ND | |
| Rainbow trout (cultured) | 76.0 | 1.4 | |
| Vendace | 23.3–245.0 | <1.0 | |
| Whitefish | 122.0–444.0 | <1.0–2.5 | |
| Lu et al. (74) | Wild salmon | 249.0 | |
| Farmed salmon | 60.5 | ||
| Blue fish | 70.6 | ||
| Farmed trout | 97.8 | ||
| Tuna ahi | 101.8 | ||
| Mackerel | 6.0 | ||
| Bilodeau et al. (37) | Mahi mahi | 11.1 | <0.2 |
| Canned pink salmon | 223.0 | 1.1 | |
| Tilapia | 453.0 | 0.6 |
1
Mean values. 25(OH)-D-3, 25-hydroxycholecalciferol; ND, not detected.
2
Sum of vitamins D-3 and D-2.