Fishes and Shellfishes Low in Arachidonic acid (261st - 280th) (per 100 g edible portion)

• Goldstriped amberjack (raw)
  
  63 mg
• Southern black cod (raw)
  
  63 mg
• Firefly squid (seasoned and smoked)
  
  63 mg
• Fat greenling (raw)
  
  64 mg
• Brownstriped mackerel scad (hirakiboshi)
  
  64 mg
• Ayu sweetfish (wild, viscera, raw)
  
  64 mg
• Japanese pilchard, Canned product (in oil)
  
  64 mg
• Shishamo smelt (semi-dried, baked)
  
  66 mg
• Mackerel (saba-bushi)
  
  67 mg
• Horse mackerel (baked)
  
  68 mg
• Tile fish (baked)
  
  68 mg
• With ovary (raw)
  
  68 mg
• Amberjack (raw)
  
  68 mg
• Atlantic salmon (cultured, raw)
  
  68 mg
• Shishamo smelt (semi-dried, raw)
  
  68 mg
• Loach (boiled)
  
  68 mg
• Red sea bream (cultured, raw)
  
  70 mg
• Loach (raw)
  
  70 mg
• Shrimp, Processed product (boiled and dried shrimps)
  
  70 mg
• Firefly squid (tsukudani)
  
  70 mg