Purine content of seafood

Fish and shellfish span the widest purine range of any group here — from mild white fish to dried anchovy in four figures. 213 measurements across 119 foods, in milligrams per 100 g, each with its source.

Median in this category: 136 mg
Lowest measured: 7.7 mg
Highest measured: 1399.7 mg

Low

Low· under 30 mg10 foods

Generally treated as unrestricted on a low-purine diet — these are the foods most gout diets build around.

Fairly low

Fairly low· 30–75 mg9 foods

Usually eaten in normal portions without much concern, though they add up across a day.

Fairly high

Fairly high· 75–150 mg54 foods

Commonly limited rather than avoided — portion size is what makes the difference here. Most English-language charts call this whole range moderate.

High

High· 150–200 mg25 foods

Above the top NHC threshold, but still below the point at which the Japanese guideline calls a food high. Many everyday meats and fish live here.

Very high

Very high· 200–300 mg13 foods

High by every published scheme at once. Organ meats, most shellfish and oily fish cluster in this band.

Extremely high

Extremely high· over 300 mg8 foods

The concentrated end of the database: dried seafood, yeast, stock powders and liver. Almost everything here is eaten in grams rather than portions.

Reference information only. Purine values describe foods, not people: they cannot tell you what is safe for you to eat, and nothing here diagnoses or treats gout. Talk to your doctor or dietitian about your own diet and medication.

Check seafood without a signal

The Breeze app carries this whole database offline and sorts it high to low by default, so the food you are trying to avoid is the first thing on screen.

In TestFlight beta — public link opening soonBrowse the purine database