Fishes and Shellfishes High in Arachidonic acid (141st - 160th) (per 100 g edible portion)

• Horse mackerel (boiled)
  
  58 mg
• Apple snail (canned in brine)
  
  57 mg
• Atka mackerel (raw)
  
  57 mg
• Pacific herring (smoked)
  
  57 mg
• Big-eye sardine (maruboshi)
  
  57 mg
• Pacific saury (canned product, kabayaki)
  
  55 mg
• Black scraper (ajitsuke-hirakiboshi)
  
  55 mg
• Pacific herring (ovary, raw)
  
  54 mg
• Yellow sea bream (raw)
  
  54 mg
• Chum salmon (shiozake)
  
  54 mg
• Pacific herring (hirakiboshi)
  
  53 mg
• Japanese eel (viscera, raw)
  
  53 mg
• Brown sole (baked)
  
  52 mg
• Walleye pollack (tarako, baked)
  
  51 mg
• Sablefish (raw)
  
  51 mg
• Brown sole (raw)
  
  51 mg
• Japanese sand lance (raw)
  
  50 mg
• Japanese bluefish (raw)
  
  49 mg
• Masu salmon (raw)
  
  49 mg
• Gizzard shad (raw)
  
  49 mg