Fishes and Shellfishes Low in Arachidonic acid (301st - 320th) (per 100 g edible portion)

• With ovary (boiled)
  
  81 mg
• Pacific saury (canned product, with seasoning)
  
  81 mg
• Brownstriped mackerel scad (raw)
  
  82 mg
• Atlantic salmon (cultured, baked)
  
  82 mg
• Rainbow trout (cultured in sea, baked)
  
  82 mg
• Abalone (steamed and dried)
  
  82 mg
• Barracuda (baked)
  
  83 mg
• Red sea bream (wild, raw)
  
  83 mg
• Skipjack (caught in autumn, raw)
  
  84 mg
• Pacific herring (raw)
  
  84 mg
• Girella (raw)
  
  84 mg
• Spanish mackerel (baked)
  
  87 mg
• Pacific saury (raw)
  
  87 mg
• Pacific saury (mirinboshi)
  
  87 mg
• Tile fish (boiled)
  
  88 mg
• Red sea bream (cultured, baked)
  
  88 mg
• Squid, Processed product (surume)
  
  88 mg
• Red sea bream (cultured, boiled)
  
  89 mg
• Pacific saury (hirakiboshi)
  
  92 mg
• Japanese eel (shirayaki)
  
  95 mg