Fishes and Shellfishes High in Arachidonic acid (61st - 80th) (per 100 g edible portion)

• Mackerel, Processed product (shiosaba)
  
  100 mg
• Coho salmon (cultured, raw)
  
  100 mg
• Gizzard shad (amazu-zuke)
  
  100 mg
• Carp (cultured, viscera, raw)
  
  100 mg
• Japanese pilchard, Canned product (in brine)
  
  100 mg
• Common Japanese conger (steamed)
  
  99 mg
• Horse mackerel (hirakiboshi, raw)
  
  98 mg
• Japanese eel (shirayaki)
  
  95 mg
• Pacific saury (hirakiboshi)
  
  92 mg
• Red sea bream (cultured, boiled)
  
  89 mg
• Squid, Processed product (surume)
  
  88 mg
• Red sea bream (cultured, baked)
  
  88 mg
• Tile fish (boiled)
  
  88 mg
• Pacific saury (mirinboshi)
  
  87 mg
• Pacific saury (raw)
  
  87 mg
• Spanish mackerel (baked)
  
  87 mg
• Girella (raw)
  
  84 mg
• Pacific herring (raw)
  
  84 mg
• Skipjack (caught in autumn, raw)
  
  84 mg
• Red sea bream (wild, raw)
  
  83 mg