Fishes and Shellfishes High in Arachidonic acid (261st - 280th) (per 100 g edible portion)

• Sockeye salmon (raw)
  
  20 mg
• Opossum shrimp (shiokara)
  
  19 mg
• Squid, Processed product (kiriika-ameni)
  
  19 mg
• Swordtip squid (raw)
  
  18 mg
• Hard clam (baked)
  
  18 mg
• Oyster (cultured, boiled)
  
  18 mg
• Abalone (raw)
  
  18 mg
• Japanese argentine (raw)
  
  18 mg
• Fish paste product (yakinuki-kamaboko)
  
  17 mg
• Adductor muscle (niboshi)
  
  17 mg
• Ivory shell (raw)
  
  17 mg
• Blue shark (raw)
  
  17 mg
• Chum salmon (baked)
  
  17 mg
• Croaker (baked)
  
  17 mg
• Japanese abalone (raw)
  
  16 mg
• Bluefin tuna (lean meat, raw)
  
  16 mg
• Black-tipped fusilier (raw)
  
  16 mg
• Chum salmon (boiled)
  
  16 mg
• Croaker (raw)
  
  16 mg
• Black scraper (raw)
  
  16 mg