Fishes and Shellfishes Low in Arachidic acid (241st - 260th) (per 100 g edible portion)

• Pink salmon (baked)
  
  9 mg
• Dogfish (raw)
  
  9 mg
• Crimson sea bream (raw)
  
  9 mg
• Horse mackerel (raw)
  
  10 mg
• Ayu sweetfish (wild, baked)
  
  10 mg
• Ayu sweetfish (wild, viscera, baked)
  
  10 mg
• Big-eye sardine (raw)
  
  10 mg
• Masu salmon (raw)
  
  10 mg
• Tile fish (raw)
  
  11 mg
• Tile fish (boiled)
  
  11 mg
• Chum salmon (canned in brine)
  
  11 mg
• Atlantic capelin (semi-dried, raw)
  
  11 mg
• Atlantic capelin (semi-dried, baked)
  
  11 mg
• Yellow sea bream (raw)
  
  11 mg
• Pacific herring (migaki-nishin)
  
  11 mg
• Squid, Processed product (kiriika-ameni)
  
  11 mg
• Fish paste product (tsumire)
  
  11 mg
• Horse mackerel (boiled)
  
  12 mg
• Angry rockfish (raw)
  
  12 mg
• Carp (cultured, boiled)
  
  12 mg