Fishes and Shellfishes High in Arachidonic acid (121st - 140th) (per 100 g edible portion)

• Japanese pilchard, Canned product (in oil)
  
  64 mg
• Ayu sweetfish (wild, viscera, raw)
  
  64 mg
• Brownstriped mackerel scad (hirakiboshi)
  
  64 mg
• Fat greenling (raw)
  
  64 mg
• Firefly squid (seasoned and smoked)
  
  63 mg
• Southern black cod (raw)
  
  63 mg
• Goldstriped amberjack (raw)
  
  63 mg
• Carp (cultured, boiled)
  
  63 mg
• Skipjack, Processed product (kezuri-bushi)
  
  63 mg
• Pacific saury (baked)
  
  62 mg
• Japanese eel (kabayaki)
  
  62 mg
• Young bluefin tuna (raw)
  
  61 mg
• Brown sole (boiled)
  
  61 mg
• Crucian carp (kanroni)
  
  60 mg
• Chinook salmon (baked)
  
  60 mg
• Ayu sweetfish (uruka)
  
  60 mg
• Firefly squid (raw)
  
  58 mg
• Japanese seaperch (raw)
  
  58 mg
• Swordfish (raw)
  
  58 mg
• Big-eye sardine (raw)
  
  58 mg