Fishes and Shellfishes High in Arachidic acid (121st - 140th) (per 100 g edible portion)

• Barracuda (baked)
  
  13 mg
• Skipjack, Processed product (kezuri-bushi tsukudani)
  
  13 mg
• Japanese pilchard (maruboshi)
  
  13 mg
• Sea urchin (tsubu-uni)
  
  12 mg
• Young bluefin tuna (raw)
  
  12 mg
• Sandfish (namaboshi)
  
  12 mg
• Carp (cultured, boiled)
  
  12 mg
• Angry rockfish (raw)
  
  12 mg
• Horse mackerel (boiled)
  
  12 mg
• Fish paste product (tsumire)
  
  11 mg
• Squid, Processed product (kiriika-ameni)
  
  11 mg
• Pacific herring (migaki-nishin)
  
  11 mg
• Yellow sea bream (raw)
  
  11 mg
• Atlantic capelin (semi-dried, baked)
  
  11 mg
• Atlantic capelin (semi-dried, raw)
  
  11 mg
• Chum salmon (canned in brine)
  
  11 mg
• Tile fish (boiled)
  
  11 mg
• Tile fish (raw)
  
  11 mg
• Masu salmon (raw)
  
  10 mg
• Big-eye sardine (raw)
  
  10 mg