Fishes and Shellfishes High in Arachidic acid (181st - 200th) (per 100 g edible portion)

• Black-tipped fusilier (raw)
  
  6 mg
• Shishamo smelt (semi-dried, raw)
  
  6 mg
• Sockeye salmon (smoked)
  
  6 mg
• Chum salmon (aramaki raw)
  
  6 mg
• Chum salmon (raw)
  
  6 mg
• With ovary (boiled)
  
  6 mg
• Pale chub (raw)
  
  6 mg
• Japanese eel (viscera, raw)
  
  6 mg
• Firefly squid (tsukudani)
  
  5 mg
• Firefly squid (seasoned and smoked)
  
  5 mg
• Shrimp, Processed product (tsukudani)
  
  5 mg
• Topshell (canned with seasoning)
  
  5 mg
• Abalone (shiokara)
  
  5 mg
• Short-necked clam, Canned product (in brine)
  
  5 mg
• Masu trout (cultured, raw)
  
  5 mg
• Black rockfish (raw)
  
  5 mg
• Tuna, Canned product (flaked meat with seasoning)
  
  5 mg
• Barracouta (raw)
  
  5 mg
• Yellowfin goby (tsukudani)
  
  5 mg
• Sole (raw)
  
  5 mg