Fishes and Shellfishes High in Arachidonic acid (181st - 200th) (per 100 g edible portion)

• Carp (cultured, raw)
  
  41 mg
• Crucian carp (raw)
  
  40 mg
• Walleye pollack (tarako, raw)
  
  40 mg
• Crimson sea bream (raw)
  
  40 mg
• Blue sprat (seasoned and dried)
  
  40 mg
• Skipjack, Processed product (katsuo-bushi)
  
  40 mg
• Pale chub (raw)
  
  40 mg
• Japanese pilchard (maruboshi)
  
  40 mg
• Golden-thread (raw)
  
  40 mg
• Ayu sweetfish (cultured, baked)
  
  40 mg
• Hard clam (tsukudani)
  
  39 mg
• Oyster (canned in oil, smoked)
  
  39 mg
• Frigate mackerel (raw)
  
  39 mg
• Striped marlin (raw)
  
  39 mg
• Angry rockfish (raw)
  
  39 mg
• Atlantic horse mackerel (raw)
  
  39 mg
• Squid, Processed product (shiokara)
  
  38 mg
• Sole (raw)
  
  38 mg
• Dried shark fin
  
  38 mg
• Atlantic horse mackerel (boiled)
  
  38 mg