Fishes and Shellfishes Low in Arachidonic acid (201st - 220th) (per 100 g edible portion)

• Pale chub (raw)
  
  40 mg
• Skipjack, Processed product (katsuo-bushi)
  
  40 mg
• Blue sprat (seasoned and dried)
  
  40 mg
• Crimson sea bream (raw)
  
  40 mg
• Walleye pollack (tarako, raw)
  
  40 mg
• Crucian carp (raw)
  
  40 mg
• Carp (cultured, raw)
  
  41 mg
• Pond smelt (raw)
  
  41 mg
• Yellowfin goby (kanroni)
  
  42 mg
• Black rockfish (raw)
  
  42 mg
• Brownstriped mackerel scad (kusaya)
  
  43 mg
• Japanese anchovy (tazukuri)
  
  43 mg
• Pond snail (raw)
  
  43 mg
• Pacific herring (ovary, dried)
  
  44 mg
• Chinook salmon (raw)
  
  45 mg
• Bastard halibut (wild, raw)
  
  45 mg
• Firefly squid (boiled)
  
  45 mg
• Atlantic horse mackerel (baked)
  
  46 mg
• Japanese anchovy (niboshi)
  
  46 mg
• Tilapia (raw)
  
  46 mg