Fish have generally moderate to very high total purines content. Dried fish types, e.g., anchovy and sardines, have the highest total purines content.

Table 1: Total purines and uric acid content in fresh and processed fish.

Fish type

Total Purines

(mg/100g)

Total Uric acid

(mg/100g)

Category
Fresh fish
Bastard halibut 133.4 163.1 moderate
Bonito 211.4 258.9 high
Carp 103.2 126.1 moderate
Chub mackerel 122.1 149.6 moderate
Fat greenling 129.1 158.0 moderate
Flying fish 154.6 188.3 moderate
Gnome fish, meat 150.8 184.4 moderate
Gnome fish, skin 382.3 435.5 very high
Herring 139.6 169.8 moderate
Jack mackerel 165.3 198.4 moderate
Japanese amberjack 120.8 147.9 moderate
Japanese eel 92.1 110.9 low
Japanese seabass 119.5 146.2 moderate
Mebaru 124.2 151.3 moderate
Monkfish, meat 70.0 84.2 low
Monkfish, liver, raw 104.3 121.8 moderate
Monkfish, liver, steamed 399.2 468.2 very high
Pacific saury 154.9 184.9 moderate
Raibow trout 180.9 216.8 moderate
Red seabream 128.9 158.0 moderate
Sablefish, meat 123.3 151.1 moderate
Sablefish, skin 66.9 80.8 low
Sailfin sandlfish 98.5 117.7 low
Salmon 119.3 146.2 moderate
Sardine 210.4 247.1 high
Silllaginidae 143.9 176.5 moderate
Spanish mackerel 139.3 171.5 moderate
Striped pigfish 149.3 183.2 moderate
Tilefish 119.4 146.2 moderate
Tuna 157.4 193.3 moderate
    
Dried fish, canned fish, processed fish
Jack mackerel, half-dried 245.8 289.1 high
Pacific saury, half-dried 208.8 245.4 high
Sardine, half-dried 305.7 358.1 very high
Anchovy, dried 1108.6 1314.2 very high
Bonito, dried (katsuaobushi) 493.3 600.1 very high
Baby sardines, dried 746.1 879.2 very high
Whitebait, dried 471.5 554.0 very high
    
Salmon, canned 132.9 159.7 moderate
Tuna, canned 116.9  142.9 moderate
    
Fish ball 67.6 80.7 low
Fish sausage 22.6 26.9 very low

 

Table 2. Total purines and uric acid content in fish roe, fish milt, and seafoods.

Fish type

Total purine

(mg/100g)

Uric acid

(mg/100g)

Category
 Fish roe, fish milt   
Caviar 94.7 111.1 low
Flying fish roe, in soy sauce, Tobiko 91.5 107.1 low
Flying fish roe, Tobiko 67.8 81.8 low
Herring roe, Kazunoko 21.9 25.2 very low
Pollock roe, marinated, Mentaiko 159.3 186.0 moderate
Pollock roe, Tarako 120.7 141.2 moderate
Salmon roe, Ikura 3.7 4.4 very low
Salmon roe, Sujiko 15.7 18.5 very low
Milt, striped pigfish 305.5 351 very high
       
Seafood (shellfish, mollusk)
Botan shrimp 53.4 64.0 low
Botan shrimp roe 162.5 194.9 moderate
Clam 145.5 171.5 moderate
Common orient clam 104.5 122.7 moderate
Crab, ovary 152.2 175.4 moderate
Firefly squid 128.1 151.2 moderate
Japanese flying squid 186.8 223.6 moderate
Japanese scallop 76.5 94.2 low
Kuruma shrimp 195.3 235.3 moderate
Octupus 137.3 159.7 moderate
Octupus, organs 79.8  93.1 low
Okiami (krill) 225.7 267.3 high
Oriental shrimp 273.2 321.1 high
Oyster 184.5 213.5 moderate
Red king crab 99.6 119.4 low
Sakura shrimp, dried 749.1 907.0 very high
Sea cucumber 5.5 6.6 very low
Sea urchin 137.3 160.7 moderate
Shiba shrimp 144.2 176.5 moderate
Squid, shredded, dried 94.4 114.2 low
Snow crab 136.4 161.4 moderate
Spear squid 160.5 190.0 moderate
Spiny lobster 102.1 125.2 moderate
Squid, organs 59.6 68.8 low

 

Gout and diet related:

Purines and uric acid content in beef, pork and chicken
Purines and uric acid content in vegetables, fruits, eggs, dairy products

References:
Kaneko K, Aoyagi Y, Fukuuchi T, Inazawa K, and Yamaoka N. Total Purine and Purine Base Content of Common Foodstuffs for Facilitating Nutritional Therapy for Gout and Hyperuricemia. Biol. Pharm. Bull 37(5), 709 - 721 (2014).

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