Fishes and Shellfishes High in Arachidonic acid (281st - 300th) (per 100 g edible portion)

• Japanese sand lance (tsukudani)
  
  16 mg
• Common octopus (boiled)
  
  15 mg
• Japanese spiny lobster (raw)
  
  15 mg
• Purple puffer (raw)
  
  15 mg
• Pacific herring (ovary, salted, desalted)
  
  15 mg
• Bar-tailed flathead (raw)
  
  15 mg
• Ray (raw)
  
  15 mg
• Ayu sweetfish (wild, raw)
  
  15 mg
• Sea cucumber (raw)
  
  14 mg
• Snow crab (raw)
  
  14 mg
• Short-necked clam, Canned product (with seasoning)
  
  14 mg
• Hoki (raw)
  
  14 mg
• Pacific cod (dried split)
  
  14 mg
• Chum salmon (raw)
  
  14 mg
• Skipjack, Canned product (flaked meat in oil)
  
  14 mg
• Lizardfish (raw)
  
  14 mg
• Sea squirt (shiokara)
  
  13 mg
• Japanese common squid (baked)
  
  13 mg
• Japanese common squid (boiled)
  
  13 mg
• Tuna, Canned product (flaked light meat in brine)
  
  13 mg