Fishes and Shellfishes High in Arachidonic acid (341st - 360th) (per 100 g edible portion)

• Skipjack (caught in spring, raw)
  
  8 mg
• Devil stinger (raw)
  
  8 mg
• Japanese sand lance (ameni)
  
  8 mg
• Fish paste product (fish sausage)
  
  7 mg
• Tiger prawn (cultured, baked)
  
  7 mg
• Adductor muscle (canned in brine)
  
  7 mg
• Hen clam (raw)
  
  7 mg
• Hake (raw)
  
  7 mg
• Flying fish (raw)
  
  7 mg
• Fish paste product (kobumaki-kamaboko)
  
  6 mg
• Fish paste product (kanifumi-kamaboko)
  
  6 mg
• Horsehair crab (boiled)
  
  6 mg
• Japanese surfsmelt (raw)
  
  6 mg
• Pacific cod (baked)
  
  6 mg
• Filefish (raw)
  
  6 mg
• Blue marlin (raw)
  
  6 mg
• Fish paste product (mushi-kamaboko)
  
  5 mg
• Fish paste product (sumaki-kamaboko)
  
  5 mg
• Sea squirt (raw)
  
  5 mg
• Squid, Processed product (seasoned and smoked)
  
  5 mg