Fishes and Shellfishes Low in Arachidonic acid (81st - 100th) (per 100 g edible portion)

• Chum salmon (mefun)
  
  12 mg
• Japanese icefish (raw)
  
  12 mg
• Yellowfin tuna (raw)
  
  12 mg
• Oyster (cultured, raw)
  
  12 mg
• Surf clam (raw)
  
  12 mg
• Japanese common squid (raw)
  
  12 mg
• Pacific cod (milt)
  
  13 mg
• Tuna, Canned product (flaked light meat in brine)
  
  13 mg
• Japanese common squid (boiled)
  
  13 mg
• Japanese common squid (baked)
  
  13 mg
• Sea squirt (shiokara)
  
  13 mg
• Lizardfish (raw)
  
  14 mg
• Skipjack, Canned product (flaked meat in oil)
  
  14 mg
• Chum salmon (raw)
  
  14 mg
• Pacific cod (dried split)
  
  14 mg
• Hoki (raw)
  
  14 mg
• Short-necked clam, Canned product (with seasoning)
  
  14 mg
• Snow crab (raw)
  
  14 mg
• Sea cucumber (raw)
  
  14 mg
• Ayu sweetfish (wild, raw)
  
  15 mg