Fishes and Shellfishes High in Arachidonic acid (321st - 340th) (per 100 g edible portion)

• Hard clam (raw)
  
  10 mg
• Blue sprat (raw)
  
  10 mg
• Squid, Processed product (canned with seasoning)
  
  9 mg
• Squid, Processed product (ika-arare)
  
  9 mg
• Spear squid (raw)
  
  9 mg
• Crab, Processed product (ganzuke)
  
  9 mg
• Shiba shrimp (raw)
  
  9 mg
• Tiger prawn (cultured, raw)
  
  9 mg
• Freshwater clam (raw)
  
  9 mg
• Ocellate puffer (cultured, raw)
  
  9 mg
• Antarctic krill (boiled)
  
  8 mg
• Antarctic krill (raw)
  
  8 mg
• Squid, Processed product (saki-ika)
  
  8 mg
• Horsehair crab (raw)
  
  8 mg
• Blue crab (raw)
  
  8 mg
• Tiger prawn (cultured, boiled)
  
  8 mg
• Scallop (boiled)
  
  8 mg
• Common shield-clam (raw)
  
  8 mg
• Jackknife clam (raw)
  
  8 mg
• Yellowfin goby (raw)
  
  8 mg