Fishes and Shellfishes High in Arachidonic acid (161st - 180th) (per 100 g edible portion)

• Striped mullet (raw)
  
  48 mg
• Dried flounder
  
  48 mg
• Shrimp, Processed product (tsukudani)
  
  47 mg
• Mirinboshi (anchovy)
  
  47 mg
• Horse mackerel (raw)
  
  47 mg
• Crucian carp (boiled)
  
  46 mg
• Pacific herring (migaki-nishin)
  
  46 mg
• Tilapia (raw)
  
  46 mg
• Japanese anchovy (niboshi)
  
  46 mg
• Atlantic horse mackerel (baked)
  
  46 mg
• Firefly squid (boiled)
  
  45 mg
• Bastard halibut (wild, raw)
  
  45 mg
• Chinook salmon (raw)
  
  45 mg
• Pacific herring (ovary, dried)
  
  44 mg
• Pond snail (raw)
  
  43 mg
• Japanese anchovy (tazukuri)
  
  43 mg
• Brownstriped mackerel scad (kusaya)
  
  43 mg
• Black rockfish (raw)
  
  42 mg
• Yellowfin goby (kanroni)
  
  42 mg
• Pond smelt (raw)
  
  41 mg