Fishes and Shellfishes High in Arachidonic acid (41st - 60th) (per 100 g edible portion)

• Japanese anchovy (raw)
  
  140 mg
• Mackerel (raw)
  
  130 mg
• Coho salmon (cultured, baked)
  
  130 mg
• Barracuda (raw)
  
  130 mg
• Tatamiiwashi
  
  130 mg
• Horse mackerel (hirakiboshi, baked)
  
  130 mg
• Pond smelt (ameni)
  
  120 mg
• Conger pike (raw)
  
  120 mg
• Catfish (raw)
  
  120 mg
• Hairtail (raw)
  
  120 mg
• Mackerel (canned products, in brine)
  
  120 mg
• Atlantic mackerel (baked)
  
  120 mg
• Butterfish (raw)
  
  120 mg
• Yellowstriped butterfish (raw)
  
  110 mg
• Atlantic mackerel (boiled)
  
  110 mg
• Atlantic mackerel (raw)
  
  110 mg
• Chum salmon (ikura)
  
  110 mg
• Alfonsino (raw)
  
  110 mg
• Mirinboshi (japanese pilchard)
  
  110 mg
• Mezashi (raw)
  
  110 mg