Fishes and Shellfishes High in Arachidic acid (41st - 60th) (per 100 g edible portion)

• Atlantic mackerel (boiled)
  
  36 mg
• Fish paste product (fish sausage)
  
  35 mg
• Southern black cod (raw)
  
  35 mg
• Red sea bream (cultured, baked)
  
  35 mg
• Red sea bream (cultured, boiled)
  
  35 mg
• Atlantic mackerel (raw)
  
  35 mg
• Yellowtail (mature, raw)
  
  34 mg
• Yellowtail (mature, baked)
  
  33 mg
• Pacific herring (smoked)
  
  32 mg
• Pacific herring (hirakiboshi)
  
  32 mg
• Pacific saury (canned product, with seasoning)
  
  32 mg
• Kichiji rockfish (raw)
  
  31 mg
• Mezashi (raw)
  
  31 mg
• Horse mackerel (hirakiboshi, baked)
  
  31 mg
• Japanese bluefish (raw)
  
  30 mg
• Gizzard shad (raw)
  
  29 mg
• Mirinboshi (anchovy)
  
  29 mg
• Oyster (canned in oil, smoked)
  
  28 mg
• Striped mullet (karasumi)
  
  28 mg
• Yellowstriped butterfish (raw)
  
  28 mg