Fishes and Shellfishes Low in Arachidonic acid (121st - 140th) (per 100 g edible portion)

• Abalone (raw)
  
  18 mg
• Oyster (cultured, boiled)
  
  18 mg
• Hard clam (baked)
  
  18 mg
• Swordtip squid (raw)
  
  18 mg
• Squid, Processed product (kiriika-ameni)
  
  19 mg
• Opossum shrimp (shiokara)
  
  19 mg
• Sockeye salmon (raw)
  
  20 mg
• Spangled emperor (raw)
  
  20 mg
• Mussel (raw)
  
  20 mg
• Flying squid (raw)
  
  20 mg
• Japanese sand lance (niboshi)
  
  21 mg
• Shirasuboshi (semi-dried)
  
  21 mg
• Japanese dace (raw)
  
  21 mg
• Pacific halibut (raw)
  
  21 mg
• Sockeye salmon (smoked)
  
  21 mg
• Common octopus (raw)
  
  21 mg
• Fish paste product (fish ham)
  
  21 mg
• Halfbeak (raw)
  
  22 mg
• Sakura shrimp (boiled)
  
  22 mg
• Snow crab (boiled)
  
  22 mg