Fishes and Shellfishes High in Arachidonic acid (101st - 120th) (per 100 g edible portion)

• Atka mackerel (hirakiboshi)
  
  73 mg
• Brownstriped mackerel scad (baked)
  
  73 mg
• Sea urchin (neri-uni)
  
  71 mg
• Masu salmon (baked)
  
  71 mg
• Japanese eel (cultured, raw)
  
  71 mg
• Fish paste product (datemaki)
  
  70 mg
• Sea cucumber (konowata)
  
  70 mg
• Firefly squid (tsukudani)
  
  70 mg
• Shrimp, Processed product (boiled and dried shrimps)
  
  70 mg
• Loach (raw)
  
  70 mg
• Red sea bream (cultured, raw)
  
  70 mg
• Loach (boiled)
  
  68 mg
• Shishamo smelt (semi-dried, raw)
  
  68 mg
• Atlantic salmon (cultured, raw)
  
  68 mg
• Amberjack (raw)
  
  68 mg
• With ovary (raw)
  
  68 mg
• Tile fish (baked)
  
  68 mg
• Horse mackerel (baked)
  
  68 mg
• Mackerel (saba-bushi)
  
  67 mg
• Shishamo smelt (semi-dried, baked)
  
  66 mg