Fishes and Shellfishes High in Arachidonic acid (81st - 100th) (per 100 g edible portion)

• Barracuda (baked)
  
  83 mg
• Abalone (steamed and dried)
  
  82 mg
• Rainbow trout (cultured in sea, baked)
  
  82 mg
• Atlantic salmon (cultured, baked)
  
  82 mg
• Brownstriped mackerel scad (raw)
  
  82 mg
• Pacific saury (canned product, with seasoning)
  
  81 mg
• With ovary (boiled)
  
  81 mg
• Common Japanese conger (raw)
  
  81 mg
• Sandfish (raw)
  
  79 mg
• Striped jack (cultured, raw)
  
  78 mg
• Gurnard (raw)
  
  77 mg
• Three-line grunt (raw)
  
  77 mg
• Yellowfin goby (tsukudani)
  
  76 mg
• Silver warehou (raw)
  
  76 mg
• Mezashi (baked)
  
  76 mg
• Japanese pilchard (shioiwashi)
  
  76 mg
• Sakura shrimp (dried)
  
  74 mg
• Black sea bream (raw)
  
  74 mg
• Rainbow trout (cultured in sea, raw)
  
  74 mg
• Tile fish (raw)
  
  74 mg