Fishes and Shellfishes Low in Arachidonic acid (41st - 60th) (per 100 g edible portion)

• Hen clam (raw)
  
  7 mg
• Adductor muscle (canned in brine)
  
  7 mg
• Tiger prawn (cultured, baked)
  
  7 mg
• Fish paste product (fish sausage)
  
  7 mg
• Japanese sand lance (ameni)
  
  8 mg
• Devil stinger (raw)
  
  8 mg
• Skipjack (caught in spring, raw)
  
  8 mg
• Yellowfin goby (raw)
  
  8 mg
• Jackknife clam (raw)
  
  8 mg
• Common shield-clam (raw)
  
  8 mg
• Scallop (boiled)
  
  8 mg
• Tiger prawn (cultured, boiled)
  
  8 mg
• Blue crab (raw)
  
  8 mg
• Horsehair crab (raw)
  
  8 mg
• Squid, Processed product (saki-ika)
  
  8 mg
• Antarctic krill (raw)
  
  8 mg
• Antarctic krill (boiled)
  
  8 mg
• Ocellate puffer (cultured, raw)
  
  9 mg
• Freshwater clam (raw)
  
  9 mg
• Tiger prawn (cultured, raw)
  
  9 mg