Fishes and Shellfishes High in Arachidic acid (1st - 20th) (per 100 g edible portion)

• Japanese anchovy (raw)
  
  250 mg
• Ayu sweetfish (cultured, viscera, raw)
  
  220 mg
• Japanese pilchard (namaboshi)
  
  170 mg
• Japanese pilchard, Canned product (kabayaki)
  
  100 mg
• Japanese pilchard (shioiwashi)
  
  100 mg
• Hairtail (raw)
  
  97 mg
• Mirinboshi (japanese pilchard)
  
  97 mg
• Japanese pilchard, Canned product (with seasoning)
  
  96 mg
• Japanese pilchard, Canned product (in tomato sauce)
  
  90 mg
• Japanese pilchard, Canned product (in oil)
  
  87 mg
• Japanese pilchard (baked)
  
  84 mg
• Spanish mackerel (raw)
  
  83 mg
• Japanese pilchard (raw)
  
  78 mg
• Japanese pilchard (boiled)
  
  77 mg
• Tuna, Canned product (flaked light meat in oil)
  
  74 mg
• Ayu sweetfish (cultured, viscera, baked)
  
  74 mg
• Skipjack, Canned product (flaked meat in oil)
  
  73 mg
• Mackerel (baked)
  
  72 mg
• Japanese pilchard, Canned product (in brine)
  
  72 mg
• Mackerel (boiled)
  
  68 mg