Alaska Native Fish & Fish Eggs Purine Ranking: Lowest to Highest (3 Foods)

Lowest Purine

#1fish, whitefish, eggs (alaska native)0.0 mg/100g

#2fish, salmon, chum, raw (alaska native)124.7 mg/100g

#3fish, salmon, sockeye (red), raw (alaska native)259.8 mg/100g

Highest Purine

#3fish, whitefish, eggs (alaska native)0.0 mg/100g

#2fish, salmon, chum, raw (alaska native)124.7 mg/100g

#1fish, salmon, sockeye (red), raw (alaska native)259.8 mg/100g

Category Average: 128.2 mg/100g/100g

The average across 3 foods with lab-measured data. Foods below this average are better-than-typical choices within this category.

How to Use This Ranking

The purine ranking is sorted from lowest to highest. Rank #1 is the lowest-purine food in the category. Foods in the top half (above median) should be consumed with more awareness of portion and frequency. The difference between adjacent ranks varies: in some categories, rank #5 and #10 might be only 10 mg apart; in others, the gap can be 100+ mg. Always check the actual milligram value, not just the position. Rankings do not account for fructose or alcohol — use individual food pages for a complete risk assessment.

ACR 2020 Guideline Context

The American College of Rheumatology recommends that gout patients focus on purine awareness rather than complete food group elimination. Within any category, there is a wide purine range. The goal is to shift toward lower-purine choices within categories you already eat, rather than eliminating entire food groups. This ranking helps you identify which specific items to prioritize and which to limit.

Japanese guidelines recommend under 400 mg of total dietary purines per day. Using this ranking, you can estimate how much of budget each food uses per typical serving.

How This Comparison Is Built

Every food in this comparison has been evaluated using a three-factor risk engine that independently assesses purine content, fructose level, and alcohol presence. Purine values come from two primary references — the USDA+ODS-NIH PURINE DATABASE Release 2 (March 2025) and Kaneko et al. (Biol Pharm Bull 37(5):709-721, 2014, PMID: 24553148). Fructose data is sourced from USDA SR28 Food Composition Tables. The verdict system follows ACR 2020 guideline thresholds: Safe (purine <50 mg, fructose <2g, no alcohol), Moderate (purine 50-150 mg or fructose 2-5g), Avoid (purine >150 mg, fructose >5g, or alcohol present). Data quality is labeled T1 (lab-measured), T2 (measured + consensus), or T3 (category estimate) on each food's detail page.

This comparison is provided for informational purposes only and does not constitute medical advice. Individual tolerance to purines and fructose varies. Consult a healthcare professional for personalized dietary guidance. Last reviewed: 2026-09-03.

Frequently Asked Questions

How much purine is in Alaska Native salmon?

It depends on the species and preparation. Raw chum salmon measures 124.7 mg per 100g — Moderate — while raw sockeye (red) salmon measures 259.8 mg, Avoid-level. Our Alaska Native entries also include dried and kippered forms, which concentrate purines further. Species and preparation both move the number substantially.

Are fish eggs high in purines?

Surprisingly not always — whitefish eggs (Alaska Native) measure 0.0 mg purine per 100g in our database, one of the lowest seafood readings we have. Fish roe varies widely by species, so check the specific entry rather than assuming all fish eggs are high. The dried fish entries nearby run far higher.

Why do Alaska Native fish entries differ from regular salmon entries?

They are separate measurements from surveys of traditional Alaska Native foods — often covering subsistence preparations (dried, kippered, fermented) that commercial databases do not capture. Keeping them as distinct entries preserves real data rather than guessing, even when names are similar. Preparation method is frequently the bigger variable than the species itself.

Alaska Native Fish & Fish Eggs: Purine Ranking (Lowest to Highest)