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Purine content in fish varies depending on the type and processing.

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Japanese researchers measured purine content in fish and seafood common in their diet. Depending on the purine level in 100g of edible portion of the food, and risk of gout, they classified them into six classes.

Very low purine sources, <50mg: In this class are roes (eggs) of salmon and herring.
Low purine sources, 50 - 100mg: Fish with this low purine level include Japanese eel, monkfish, red king crab, botan shrimp, squid organs and caviar.
Moderate purine sources, 100 - 200mg: Common fish and seafood in this category include salmon, tuna, bastard halibut, mackerel, rainbouw trout, seabass, spiny lobster, herring, kuruma shrimp, octupus, oyster.
High purine sources, 200 - 300mg: Of the common fish with high purine content is sardine.

Other examples are oriental shrimp, krill, half-dried mackerel.
Very high purine sources, >300mg: This level of purine in the fish and seafood is mostly as a result of drying, which increases the concentration of purines.

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