Fishes and Shellfishes Low in Arachidic acid (341st - 360th) (per 100 g edible portion)

• Atlantic mackerel (raw)
  
  35 mg
• Red sea bream (cultured, boiled)
  
  35 mg
• Red sea bream (cultured, baked)
  
  35 mg
• Southern black cod (raw)
  
  35 mg
• Fish paste product (fish sausage)
  
  35 mg
• Atlantic mackerel (boiled)
  
  36 mg
• Pacific saury (baked)
  
  36 mg
• Mackerel (canned productswith seasoning)
  
  38 mg
• Atlantic mackerel (baked)
  
  39 mg
• Mackerel (canned products, miso-ni)
  
  39 mg
• Pacific saury (raw)
  
  42 mg
• Mackerel, Processed product (shiosaba)
  
  44 mg
• Gizzard shad (amazu-zuke)
  
  45 mg
• Silver pomfret (raw)
  
  45 mg
• Chum salmon (shiozake)
  
  47 mg
• Mackerel, Processed product (hirakiboshi)
  
  47 mg
• Butterfish (raw)
  
  48 mg
• Mackerel (raw)
  
  49 mg
• Pacific saury (mirinboshi)
  
  49 mg
• Yellowtail (young, cultured, raw)
  
  52 mg