Fishes and Shellfishes Low in Arachidonic acid (21st - 40th) (per 100 g edible portion)

• Anglerfish (raw)
  
  5 mg
• Walleye pollack (sukimidara)
  
  5 mg
• Southern blue whiting (raw)
  
  5 mg
• Keen's gaper (siphon, raw)
  
  5 mg
• Giant tiger shrimp (cultured, raw)
  
  5 mg
• King crab (boiled)
  
  5 mg
• King crab (canned in brine)
  
  5 mg
• Squid, Processed product (seasoned and smoked)
  
  5 mg
• Sea squirt (raw)
  
  5 mg
• Fish paste product (sumaki-kamaboko)
  
  5 mg
• Fish paste product (mushi-kamaboko)
  
  5 mg
• Blue marlin (raw)
  
  6 mg
• Filefish (raw)
  
  6 mg
• Pacific cod (baked)
  
  6 mg
• Japanese surfsmelt (raw)
  
  6 mg
• Horsehair crab (boiled)
  
  6 mg
• Fish paste product (kanifumi-kamaboko)
  
  6 mg
• Fish paste product (kobumaki-kamaboko)
  
  6 mg
• Flying fish (raw)
  
  7 mg
• Hake (raw)
  
  7 mg