Fishes and Shellfishes Low in Arachidonic acid (321st - 340th) (per 100 g edible portion)

• Horse mackerel (hirakiboshi, raw)
  
  98 mg
• Common Japanese conger (steamed)
  
  99 mg
• Japanese pilchard, Canned product (in brine)
  
  100 mg
• Carp (cultured, viscera, raw)
  
  100 mg
• Gizzard shad (amazu-zuke)
  
  100 mg
• Coho salmon (cultured, raw)
  
  100 mg
• Mackerel, Processed product (shiosaba)
  
  100 mg
• Mezashi (raw)
  
  110 mg
• Mirinboshi (japanese pilchard)
  
  110 mg
• Alfonsino (raw)
  
  110 mg
• Chum salmon (ikura)
  
  110 mg
• Atlantic mackerel (raw)
  
  110 mg
• Atlantic mackerel (boiled)
  
  110 mg
• Yellowstriped butterfish (raw)
  
  110 mg
• Butterfish (raw)
  
  120 mg
• Atlantic mackerel (baked)
  
  120 mg
• Mackerel (canned products, in brine)
  
  120 mg
• Hairtail (raw)
  
  120 mg
• Catfish (raw)
  
  120 mg
• Conger pike (raw)
  
  120 mg