Fishes and Shellfishes High in Arachidonic acid (201st - 220th) (per 100 g edible portion)

• Short-necked clam, Canned product (in brine)
  
  37 mg
• Atka mackerel (salted)
  
  37 mg
• Chum salmon (aramaki baked)
  
  37 mg
• Pink salmon (baked)
  
  37 mg
• Japanese bluefish (boiled)
  
  36 mg
• Skipjack, Canned product (flaked meat with seasoning)
  
  35 mg
• Mantis shrimp (boiled)
  
  34 mg
• Tuna, Canned product (flaked meat with seasoning)
  
  33 mg
• Dolphinfish (raw)
  
  33 mg
• Bastard halibut (cultured, raw)
  
  32 mg
• Atlantic capelin (semi-dried, baked)
  
  32 mg
• Pink salmon (raw)
  
  31 mg
• Char (cultured, raw)
  
  31 mg
• Atlantic capelin (semi-dried, raw)
  
  30 mg
• Pink salmon (canned in brine)
  
  30 mg
• Fish paste product (tsumire)
  
  29 mg
• Sakura shrimp (niboshi)
  
  29 mg
• Short-necked clam (tsukudani)
  
  29 mg
• Tuna, Canned product (flaked white meat in brine)
  
  29 mg
• Chum salmon (aramaki raw)
  
  29 mg