Fishes and Shellfishes Low in Arachidonic acid (281st - 300th) (per 100 g edible portion)

• Sea cucumber (konowata)
  
  70 mg
• Fish paste product (datemaki)
  
  70 mg
• Japanese eel (cultured, raw)
  
  71 mg
• Masu salmon (baked)
  
  71 mg
• Sea urchin (neri-uni)
  
  71 mg
• Brownstriped mackerel scad (baked)
  
  73 mg
• Atka mackerel (hirakiboshi)
  
  73 mg
• Tile fish (raw)
  
  74 mg
• Rainbow trout (cultured in sea, raw)
  
  74 mg
• Black sea bream (raw)
  
  74 mg
• Sakura shrimp (dried)
  
  74 mg
• Japanese pilchard (shioiwashi)
  
  76 mg
• Mezashi (baked)
  
  76 mg
• Silver warehou (raw)
  
  76 mg
• Yellowfin goby (tsukudani)
  
  76 mg
• Three-line grunt (raw)
  
  77 mg
• Gurnard (raw)
  
  77 mg
• Striped jack (cultured, raw)
  
  78 mg
• Sandfish (raw)
  
  79 mg
• Common Japanese conger (raw)
  
  81 mg