Fishes and Shellfishes Low in Arachidonic acid (141st - 160th) (per 100 g edible portion)

• Ocellated octopus (raw)
  
  22 mg
• Pacific Ocean perch (raw)
  
  23 mg
• Skipjack, Processed product (kakuni)
  
  23 mg
• Chum salmon (canned in brine)
  
  23 mg
• Walleye pollack (karashi-mentaiko)
  
  23 mg
• Barracouta (raw)
  
  23 mg
• Turban shell (baked)
  
  23 mg
• Opossum shrimp (tsukudani)
  
  23 mg
• Skipjack, Processed product (namari-bushi)
  
  24 mg
• Turban shell (raw)
  
  24 mg
• Hard clam (boiled)
  
  24 mg
• Ark shell (canned with seasoning)
  
  24 mg
• Matsubara's red rockfish (raw)
  
  25 mg
• Ayu sweetfish (wild, viscera, baked)
  
  25 mg
• Pink salmon (salted)
  
  25 mg
• Sockeye salmon (baked)
  
  25 mg
• Topshell (canned with seasoning)
  
  25 mg
• Rainbow trout (cultured in freshwater, raw)
  
  26 mg
• Abalone (canned in brine)
  
  26 mg
• Amago salmon (cultured, raw)
  
  27 mg