Fishes and Shellfishes Low in Arachidonic acid (241st - 260th) (per 100 g edible portion)

• Black scraper (ajitsuke-hirakiboshi)
  
  55 mg
• Pacific saury (canned product, kabayaki)
  
  55 mg
• Big-eye sardine (maruboshi)
  
  57 mg
• Pacific herring (smoked)
  
  57 mg
• Atka mackerel (raw)
  
  57 mg
• Apple snail (canned in brine)
  
  57 mg
• Horse mackerel (boiled)
  
  58 mg
• Big-eye sardine (raw)
  
  58 mg
• Swordfish (raw)
  
  58 mg
• Japanese seaperch (raw)
  
  58 mg
• Firefly squid (raw)
  
  58 mg
• Ayu sweetfish (uruka)
  
  60 mg
• Chinook salmon (baked)
  
  60 mg
• Crucian carp (kanroni)
  
  60 mg
• Brown sole (boiled)
  
  61 mg
• Young bluefin tuna (raw)
  
  61 mg
• Japanese eel (kabayaki)
  
  62 mg
• Pacific saury (baked)
  
  62 mg
• Skipjack, Processed product (kezuri-bushi)
  
  63 mg
• Carp (cultured, boiled)
  
  63 mg