Fishes and Shellfishes Low in Arachidonic acid (101st - 120th) (per 100 g edible portion)

• Ray (raw)
  
  15 mg
• Bar-tailed flathead (raw)
  
  15 mg
• Pacific herring (ovary, salted, desalted)
  
  15 mg
• Purple puffer (raw)
  
  15 mg
• Japanese spiny lobster (raw)
  
  15 mg
• Common octopus (boiled)
  
  15 mg
• Japanese sand lance (tsukudani)
  
  16 mg
• Black scraper (raw)
  
  16 mg
• Croaker (raw)
  
  16 mg
• Chum salmon (boiled)
  
  16 mg
• Black-tipped fusilier (raw)
  
  16 mg
• Bluefin tuna (lean meat, raw)
  
  16 mg
• Japanese abalone (raw)
  
  16 mg
• Croaker (baked)
  
  17 mg
• Chum salmon (baked)
  
  17 mg
• Blue shark (raw)
  
  17 mg
• Ivory shell (raw)
  
  17 mg
• Adductor muscle (niboshi)
  
  17 mg
• Fish paste product (yakinuki-kamaboko)
  
  17 mg
• Japanese argentine (raw)
  
  18 mg