Fishes and Shellfishes Low in Arachidic acid (361st - 380th) (per 100 g edible portion)

• Bluefin tuna (fatty meat, raw)
  
  52 mg
• Pacific saury (hirakiboshi)
  
  55 mg
• Southern bluefin tuna (fatty meat, raw)
  
  58 mg
• Spanish mackerel (baked)
  
  60 mg
• Mackerel, Processed product (shimesaba)
  
  61 mg
• Anglerfish (liver, raw)
  
  66 mg
• Mackerel (boiled)
  
  68 mg
• Japanese pilchard, Canned product (in brine)
  
  72 mg
• Mackerel (baked)
  
  72 mg
• Skipjack, Canned product (flaked meat in oil)
  
  73 mg
• Ayu sweetfish (cultured, viscera, baked)
  
  74 mg
• Tuna, Canned product (flaked light meat in oil)
  
  74 mg
• Japanese pilchard (boiled)
  
  77 mg
• Japanese pilchard (raw)
  
  78 mg
• Spanish mackerel (raw)
  
  83 mg
• Japanese pilchard (baked)
  
  84 mg
• Japanese pilchard, Canned product (in oil)
  
  87 mg
• Japanese pilchard, Canned product (in tomato sauce)
  
  90 mg
• Japanese pilchard, Canned product (with seasoning)
  
  96 mg
• Mirinboshi (japanese pilchard)
  
  97 mg