Fishes and Shellfishes High in Arachidonic acid (221st - 240th) (per 100 g edible portion)

• Marbled sole (raw)
  
  29 mg
• Skipjack, Processed product (kezuri-bushi tsukudani)
  
  29 mg
• Ayu sweetfish (cultured, raw)
  
  28 mg
• Masu trout (cultured, raw)
  
  27 mg
• Big-eye tuna (raw)
  
  27 mg
• Skipjack, Processed product (shiokara)
  
  27 mg
• Ayu sweetfish (wild, baked)
  
  27 mg
• Amago salmon (cultured, raw)
  
  27 mg
• Abalone (canned in brine)
  
  26 mg
• Rainbow trout (cultured in freshwater, raw)
  
  26 mg
• Topshell (canned with seasoning)
  
  25 mg
• Sockeye salmon (baked)
  
  25 mg
• Pink salmon (salted)
  
  25 mg
• Ayu sweetfish (wild, viscera, baked)
  
  25 mg
• Matsubara's red rockfish (raw)
  
  25 mg
• Ark shell (canned with seasoning)
  
  24 mg
• Hard clam (boiled)
  
  24 mg
• Turban shell (raw)
  
  24 mg
• Skipjack, Processed product (namari-bushi)
  
  24 mg
• Opossum shrimp (tsukudani)
  
  23 mg