Fishes and Shellfishes Low in Arachidonic acid (61st - 80th) (per 100 g edible portion)

• Shiba shrimp (raw)
  
  9 mg
• Crab, Processed product (ganzuke)
  
  9 mg
• Spear squid (raw)
  
  9 mg
• Squid, Processed product (ika-arare)
  
  9 mg
• Squid, Processed product (canned with seasoning)
  
  9 mg
• Blue sprat (raw)
  
  10 mg
• Hard clam (raw)
  
  10 mg
• Oriental shrimp (raw)
  
  10 mg
• Snow crab (canned in brine)
  
  10 mg
• King crab (raw)
  
  10 mg
• Japanese whiting (raw)
  
  11 mg
• Pacific cod (denbu)
  
  11 mg
• Albacore (raw)
  
  11 mg
• Tuna, Canned product (flaked light meat in oil)
  
  11 mg
• Japanese scallop (cultured, raw)
  
  11 mg
• Fish paste product (yaki-chikuwa)
  
  11 mg
• Golden-thread (surimi)
  
  12 mg
• Shirasuboshi (mild dried)
  
  12 mg
• Scorpion fish (raw)
  
  12 mg
• Skipjack, Processed product (namari)
  
  12 mg