Fishes and Shellfishes Low in Arachidic acid (221st - 240th) (per 100 g edible portion)

• Pink salmon (salted)
  
  7 mg
• Chum salmon (boiled)
  
  7 mg
• Chum salmon (baked)
  
  7 mg
• Chum salmon (aramaki baked)
  
  7 mg
• Sockeye salmon (baked)
  
  7 mg
• Dolphinfish (raw)
  
  7 mg
• Crucian carp (kanroni)
  
  7 mg
• Gurnard (raw)
  
  7 mg
• Willow shiner (raw)
  
  7 mg
• Pond smelt (tsukudani)
  
  7 mg
• Sakura shrimp (dried)
  
  7 mg
• Shrimp, Processed product (boiled and dried shrimps)
  
  7 mg
• Tile fish (baked)
  
  8 mg
• Frigate mackerel (raw)
  
  8 mg
• Carp (cultured, raw)
  
  8 mg
• Pink salmon (canned in brine)
  
  8 mg
• Fish paste product (satsuma-age)
  
  8 mg
• Brownstriped mackerel scad (kusaya)
  
  9 mg
• Ayu sweetfish (cultured, raw)
  
  9 mg
• Japanese sand lance (raw)
  
  9 mg