Fishes and Shellfishes High in Arachidonic acid (21st - 40th) (per 100 g edible portion)

• Mackerel (canned productswith seasoning)
  
  180 mg
• Mackerel (baked)
  
  180 mg
• Chum salmon (sujiko)
  
  180 mg
• Japanese sculpin (boiled)
  
  180 mg
• Japanese parrot fish (raw)
  
  180 mg
• Ayu sweetfish (cultured, viscera, raw)
  
  180 mg
• Bluefin tuna (fatty meat, raw)
  
  170 mg
• Mackerel (canned products, miso-ni)
  
  170 mg
• Mackerel (boiled)
  
  170 mg
• Willow shiner (raw)
  
  160 mg
• Yellowtail (mature, raw)
  
  160 mg
• Dogfish (raw)
  
  160 mg
• Japanese pilchard, Canned product (in tomato sauce)
  
  160 mg
• Japanese pilchard (baked)
  
  160 mg
• Japanese pilchard (raw)
  
  160 mg
• Japanese sculpin (raw)
  
  150 mg
• Japanese pilchard (boiled)
  
  150 mg
• Silver pomfret (raw)
  
  140 mg
• Yellowtail (young, cultured, raw)
  
  140 mg
• Japanese pilchard (namaboshi)
  
  140 mg