Fishes and Shellfishes High in Arachidic acid (221st - 240th) (per 100 g edible portion)

• Atka mackerel (raw)
  
  4 mg
• Bastard halibut (wild, raw)
  
  4 mg
• Pacific herring (ovary, dried)
  
  4 mg
• Rainbow trout (cultured in freshwater, raw)
  
  4 mg
• Chum salmon (sujiko)
  
  4 mg
• Brown sole (baked)
  
  4 mg
• Japanese sculpin (boiled)
  
  4 mg
• Japanese sand lance (tsukudani)
  
  4 mg
• Pacific Ocean perch (raw)
  
  4 mg
• Amago salmon (cultured, raw)
  
  4 mg
• Fish paste product (hanpen)
  
  3 mg
• Fish paste product (yakinuki-kamaboko)
  
  3 mg
• Fish paste product (sumaki-kamaboko)
  
  3 mg
• Mantis shrimp (boiled)
  
  3 mg
• Antarctic krill (raw)
  
  3 mg
• Firefly squid (boiled)
  
  3 mg
• Ark shell (canned with seasoning)
  
  3 mg
• Japanese scallop (cultured, raw)
  
  3 mg
• Short-necked clam (tsukudani)
  
  3 mg
• Big-eye tuna (raw)
  
  3 mg