Fishes and Shellfishes High in Arachidic acid (201st - 220th) (per 100 g edible portion)

• Shishamo smelt (semi-dried, baked)
  
  5 mg
• Sockeye salmon (raw)
  
  5 mg
• Caviar (salted product)
  
  5 mg
• Blue sprat (raw)
  
  5 mg
• With ovary (raw)
  
  5 mg
• Brown sole (boiled)
  
  5 mg
• Brown sole (raw)
  
  5 mg
• Skipjack, Processed product (kakuni)
  
  5 mg
• Skipjack, Processed product (katsuo-bushi)
  
  5 mg
• Striped marlin (raw)
  
  5 mg
• Japanese sculpin (tsukudani)
  
  5 mg
• Japanese sculpin (raw)
  
  5 mg
• Char (cultured, raw)
  
  5 mg
• Fat greenling (raw)
  
  5 mg
• Sea urchin (neri-uni)
  
  4 mg
• Opossum shrimp (shiokara)
  
  4 mg
• Firefly squid (raw)
  
  4 mg
• Sakura shrimp (niboshi)
  
  4 mg
• Abalone (canned in brine)
  
  4 mg
• Atka mackerel (salted)
  
  4 mg