Fishes and Shellfishes Low in Arachidic acid (381st - 386th) (per 100 g edible portion)

• Hairtail (raw)
  
  97 mg
• Japanese pilchard (shioiwashi)
  
  100 mg
• Japanese pilchard, Canned product (kabayaki)
  
  100 mg
• Japanese pilchard (namaboshi)
  
  170 mg
• Ayu sweetfish (cultured, viscera, raw)
  
  220 mg
• Japanese anchovy (raw)
  
  250 mg