Fishes and Shellfishes High in Arachidic acid (61st - 80th) (per 100 g edible portion)

• Red sea bream (cultured, raw)
  
  28 mg
• Japanese eel (kabayaki)
  
  28 mg
• Japanese parrot fish (raw)
  
  28 mg
• Common Japanese conger (steamed)
  
  27 mg
• Japanese eel (shirayaki)
  
  26 mg
• Japanese anchovy (tazukuri)
  
  26 mg
• Japanese eel (cultured, raw)
  
  25 mg
• Atlantic horse mackerel (baked)
  
  25 mg
• Lamprey (dried)
  
  24 mg
• Pacific saury (canned product, kabayaki)
  
  24 mg
• Mezashi (baked)
  
  24 mg
• Brownstriped mackerel scad (raw)
  
  24 mg
• Blue sprat (seasoned and dried)
  
  23 mg
• Atlantic salmon (cultured, baked)
  
  22 mg
• Coho salmon (cultured, baked)
  
  22 mg
• Sablefish (raw)
  
  22 mg
• Atlantic horse mackerel (raw)
  
  22 mg
• Horse mackerel (hirakiboshi, raw)
  
  22 mg
• Sea urchin (raw gonads)
  
  21 mg
• Girella (raw)
  
  21 mg