Fishes and Shellfishes High in Arachidonic acid (241st - 260th) (per 100 g edible portion)

• Turban shell (baked)
  
  23 mg
• Barracouta (raw)
  
  23 mg
• Walleye pollack (karashi-mentaiko)
  
  23 mg
• Chum salmon (canned in brine)
  
  23 mg
• Skipjack, Processed product (kakuni)
  
  23 mg
• Pacific Ocean perch (raw)
  
  23 mg
• Ocellated octopus (raw)
  
  22 mg
• Snow crab (boiled)
  
  22 mg
• Sakura shrimp (boiled)
  
  22 mg
• Halfbeak (raw)
  
  22 mg
• Fish paste product (fish ham)
  
  21 mg
• Common octopus (raw)
  
  21 mg
• Sockeye salmon (smoked)
  
  21 mg
• Pacific halibut (raw)
  
  21 mg
• Japanese dace (raw)
  
  21 mg
• Shirasuboshi (semi-dried)
  
  21 mg
• Japanese sand lance (niboshi)
  
  21 mg
• Flying squid (raw)
  
  20 mg
• Mussel (raw)
  
  20 mg
• Spangled emperor (raw)
  
  20 mg