Fishes and Shellfishes Low in Arachidic acid (261st - 280th) (per 100 g edible portion)

• Sandfish (namaboshi)
  
  12 mg
• Young bluefin tuna (raw)
  
  12 mg
• Sea urchin (tsubu-uni)
  
  12 mg
• Japanese pilchard (maruboshi)
  
  13 mg
• Skipjack, Processed product (kezuri-bushi tsukudani)
  
  13 mg
• Barracuda (baked)
  
  13 mg
• Amberjack (raw)
  
  13 mg
• Japanese seaperch (raw)
  
  13 mg
• Black sea bream (raw)
  
  13 mg
• Fish paste product (datemaki)
  
  13 mg
• Fish paste product (fish ham)
  
  13 mg
• Horse mackerel (baked)
  
  14 mg
• Tatamiiwashi
  
  14 mg
• Masu salmon (baked)
  
  14 mg
• Rainbow trout (cultured in sea, raw)
  
  14 mg
• Sea cucumber (konowata)
  
  14 mg
• Ayu sweetfish (wild, viscera, raw)
  
  15 mg
• Ayu sweetfish (cultured, baked)
  
  15 mg
• Swordfish (raw)
  
  15 mg
• Skipjack (caught in autumn, raw)
  
  15 mg