Fishes and Shellfishes Low in Arachidonic acid (361st - 380th) (per 100 g edible portion)

• Bluefin tuna (fatty meat, raw)
  
  170 mg
• Ayu sweetfish (cultured, viscera, raw)
  
  180 mg
• Japanese parrot fish (raw)
  
  180 mg
• Japanese sculpin (boiled)
  
  180 mg
• Chum salmon (sujiko)
  
  180 mg
• Mackerel (baked)
  
  180 mg
• Mackerel (canned productswith seasoning)
  
  180 mg
• Yellowtail (mature, baked)
  
  180 mg
• Pond smelt (tsukudani)
  
  180 mg
• Sea urchin (raw gonads)
  
  180 mg
• Sea urchin (tsubu-uni)
  
  180 mg
• Ayu sweetfish (cultured, viscera, baked)
  
  190 mg
• Kichiji rockfish (raw)
  
  190 mg
• Sandfish (namaboshi)
  
  190 mg
• Southern bluefin tuna (fatty meat, raw)
  
  190 mg
• Japanese pilchard, Canned product (with seasoning)
  
  200 mg
• Mackerel, Processed product (shimesaba)
  
  200 mg
• Japanese pilchard, Canned product (kabayaki)
  
  210 mg
• Abalone (shiokara)
  
  210 mg
• Japanese sculpin (tsukudani)
  
  240 mg