Fishes and Shellfishes Low in Arachidonic acid (221st - 240th) (per 100 g edible portion)

• Pacific herring (migaki-nishin)
  
  46 mg
• Crucian carp (boiled)
  
  46 mg
• Horse mackerel (raw)
  
  47 mg
• Mirinboshi (anchovy)
  
  47 mg
• Shrimp, Processed product (tsukudani)
  
  47 mg
• Dried flounder
  
  48 mg
• Striped mullet (raw)
  
  48 mg
• Gizzard shad (raw)
  
  49 mg
• Masu salmon (raw)
  
  49 mg
• Japanese bluefish (raw)
  
  49 mg
• Japanese sand lance (raw)
  
  50 mg
• Brown sole (raw)
  
  51 mg
• Sablefish (raw)
  
  51 mg
• Walleye pollack (tarako, baked)
  
  51 mg
• Brown sole (baked)
  
  52 mg
• Japanese eel (viscera, raw)
  
  53 mg
• Pacific herring (hirakiboshi)
  
  53 mg
• Chum salmon (shiozake)
  
  54 mg
• Yellow sea bream (raw)
  
  54 mg
• Pacific herring (ovary, raw)
  
  54 mg