Fishes and Shellfishes Low in Arachidonic acid (341st - 360th) (per 100 g edible portion)

• Pond smelt (ameni)
  
  120 mg
• Horse mackerel (hirakiboshi, baked)
  
  130 mg
• Tatamiiwashi
  
  130 mg
• Barracuda (raw)
  
  130 mg
• Coho salmon (cultured, baked)
  
  130 mg
• Mackerel (raw)
  
  130 mg
• Japanese anchovy (raw)
  
  140 mg
• Japanese pilchard (namaboshi)
  
  140 mg
• Yellowtail (young, cultured, raw)
  
  140 mg
• Silver pomfret (raw)
  
  140 mg
• Japanese pilchard (boiled)
  
  150 mg
• Japanese sculpin (raw)
  
  150 mg
• Japanese pilchard (raw)
  
  160 mg
• Japanese pilchard (baked)
  
  160 mg
• Japanese pilchard, Canned product (in tomato sauce)
  
  160 mg
• Dogfish (raw)
  
  160 mg
• Yellowtail (mature, raw)
  
  160 mg
• Willow shiner (raw)
  
  160 mg
• Mackerel (boiled)
  
  170 mg
• Mackerel (canned products, miso-ni)
  
  170 mg