Fishes and Shellfishes High in Arachidonic acid (per 100 g edible portion)

• Striped mullet (karasumi)
  
  470 mg
• Spanish mackerel (raw)
  
  430 mg
• Lamprey (raw)
  
  320 mg
• Caviar (salted product)
  
  320 mg
• Mackerel, Processed product (hirakiboshi)
  
  260 mg
• Anglerfish (liver, raw)
  
  260 mg
• Lamprey (dried)
  
  240 mg
• Japanese sculpin (tsukudani)
  
  240 mg
• Abalone (shiokara)
  
  210 mg
• Japanese pilchard, Canned product (kabayaki)
  
  210 mg
• Mackerel, Processed product (shimesaba)
  
  200 mg
• Japanese pilchard, Canned product (with seasoning)
  
  200 mg
• Southern bluefin tuna (fatty meat, raw)
  
  190 mg
• Sandfish (namaboshi)
  
  190 mg
• Kichiji rockfish (raw)
  
  190 mg
• Ayu sweetfish (cultured, viscera, baked)
  
  190 mg
• Sea urchin (tsubu-uni)
  
  180 mg
• Sea urchin (raw gonads)
  
  180 mg
• Pond smelt (tsukudani)
  
  180 mg
• Yellowtail (mature, baked)
  
  180 mg