Fishes and Shellfishes Low in Arachidic acid (161st - 180th) (per 100 g edible portion)

• Brown sole (baked)
  
  4 mg
• Chum salmon (sujiko)
  
  4 mg
• Rainbow trout (cultured in freshwater, raw)
  
  4 mg
• Pacific herring (ovary, dried)
  
  4 mg
• Bastard halibut (wild, raw)
  
  4 mg
• Atka mackerel (raw)
  
  4 mg
• Atka mackerel (salted)
  
  4 mg
• Abalone (canned in brine)
  
  4 mg
• Sakura shrimp (niboshi)
  
  4 mg
• Firefly squid (raw)
  
  4 mg
• Opossum shrimp (shiokara)
  
  4 mg
• Sea urchin (neri-uni)
  
  4 mg
• Fat greenling (raw)
  
  5 mg
• Char (cultured, raw)
  
  5 mg
• Japanese sculpin (raw)
  
  5 mg
• Japanese sculpin (tsukudani)
  
  5 mg
• Striped marlin (raw)
  
  5 mg
• Skipjack, Processed product (katsuo-bushi)
  
  5 mg
• Skipjack, Processed product (kakuni)
  
  5 mg
• Brown sole (raw)
  
  5 mg