Fishes and Shellfishes Low in Arachidonic acid (181st - 200th) (per 100 g edible portion)

• Mantis shrimp (boiled)
  
  34 mg
• Skipjack, Canned product (flaked meat with seasoning)
  
  35 mg
• Japanese bluefish (boiled)
  
  36 mg
• Pink salmon (baked)
  
  37 mg
• Chum salmon (aramaki baked)
  
  37 mg
• Atka mackerel (salted)
  
  37 mg
• Short-necked clam, Canned product (in brine)
  
  37 mg
• Atlantic horse mackerel (boiled)
  
  38 mg
• Dried shark fin
  
  38 mg
• Sole (raw)
  
  38 mg
• Squid, Processed product (shiokara)
  
  38 mg
• Atlantic horse mackerel (raw)
  
  39 mg
• Angry rockfish (raw)
  
  39 mg
• Striped marlin (raw)
  
  39 mg
• Frigate mackerel (raw)
  
  39 mg
• Oyster (canned in oil, smoked)
  
  39 mg
• Hard clam (tsukudani)
  
  39 mg
• Ayu sweetfish (cultured, baked)
  
  40 mg
• Golden-thread (raw)
  
  40 mg
• Japanese pilchard (maruboshi)
  
  40 mg