Fishes and Shellfishes Low in Arachidic acid (321st - 340th) (per 100 g edible portion)

• Japanese anchovy (tazukuri)
  
  26 mg
• Japanese eel (shirayaki)
  
  26 mg
• Common Japanese conger (steamed)
  
  27 mg
• Japanese parrot fish (raw)
  
  28 mg
• Japanese eel (kabayaki)
  
  28 mg
• Red sea bream (cultured, raw)
  
  28 mg
• Yellowstriped butterfish (raw)
  
  28 mg
• Striped mullet (karasumi)
  
  28 mg
• Oyster (canned in oil, smoked)
  
  28 mg
• Mirinboshi (anchovy)
  
  29 mg
• Gizzard shad (raw)
  
  29 mg
• Japanese bluefish (raw)
  
  30 mg
• Horse mackerel (hirakiboshi, baked)
  
  31 mg
• Mezashi (raw)
  
  31 mg
• Kichiji rockfish (raw)
  
  31 mg
• Pacific saury (canned product, with seasoning)
  
  32 mg
• Pacific herring (hirakiboshi)
  
  32 mg
• Pacific herring (smoked)
  
  32 mg
• Yellowtail (mature, baked)
  
  33 mg
• Yellowtail (mature, raw)
  
  34 mg