Fishes and Shellfishes High in Arachidic acid (81st - 100th) (per 100 g edible portion)

• Conger pike (raw)
  
  21 mg
• Tilapia (raw)
  
  21 mg
• Chinook salmon (baked)
  
  21 mg
• Barracuda (raw)
  
  21 mg
• Common Japanese conger (raw)
  
  21 mg
• Brownstriped mackerel scad (baked)
  
  21 mg
• Japanese bluefish (boiled)
  
  20 mg
• Mackerel (saba-bushi)
  
  19 mg
• Ayu sweetfish (uruka)
  
  19 mg
• Atlantic horse mackerel (boiled)
  
  19 mg
• Striped jack (cultured, raw)
  
  18 mg
• Mackerel (canned products, in brine)
  
  18 mg
• Japanese anchovy (niboshi)
  
  18 mg
• Brownstriped mackerel scad (hirakiboshi)
  
  18 mg
• Striped mullet (raw)
  
  17 mg
• Red sea bream (wild, raw)
  
  17 mg
• Atlantic salmon (cultured, raw)
  
  17 mg
• Coho salmon (cultured, raw)
  
  17 mg
• Alfonsino (raw)
  
  17 mg
• Big-eye sardine (maruboshi)
  
  17 mg