Fishes and Shellfishes High in Arachidic acid (101st - 120th) (per 100 g edible portion)

• Three-line grunt (raw)
  
  17 mg
• Pacific herring (raw)
  
  16 mg
• Catfish (raw)
  
  16 mg
• Rainbow trout (cultured in sea, baked)
  
  16 mg
• Goldstriped amberjack (raw)
  
  15 mg
• Chinook salmon (raw)
  
  15 mg
• Skipjack (caught in autumn, raw)
  
  15 mg
• Swordfish (raw)
  
  15 mg
• Ayu sweetfish (cultured, baked)
  
  15 mg
• Ayu sweetfish (wild, viscera, raw)
  
  15 mg
• Sea cucumber (konowata)
  
  14 mg
• Rainbow trout (cultured in sea, raw)
  
  14 mg
• Masu salmon (baked)
  
  14 mg
• Tatamiiwashi
  
  14 mg
• Horse mackerel (baked)
  
  14 mg
• Fish paste product (fish ham)
  
  13 mg
• Fish paste product (datemaki)
  
  13 mg
• Black sea bream (raw)
  
  13 mg
• Japanese seaperch (raw)
  
  13 mg
• Amberjack (raw)
  
  13 mg