Fishes and Shellfishes Low in Arachidonic acid (161st - 180th) (per 100 g edible portion)

• Ayu sweetfish (wild, baked)
  
  27 mg
• Skipjack, Processed product (shiokara)
  
  27 mg
• Big-eye tuna (raw)
  
  27 mg
• Masu trout (cultured, raw)
  
  27 mg
• Ayu sweetfish (cultured, raw)
  
  28 mg
• Skipjack, Processed product (kezuri-bushi tsukudani)
  
  29 mg
• Marbled sole (raw)
  
  29 mg
• Chum salmon (aramaki raw)
  
  29 mg
• Tuna, Canned product (flaked white meat in brine)
  
  29 mg
• Short-necked clam (tsukudani)
  
  29 mg
• Sakura shrimp (niboshi)
  
  29 mg
• Fish paste product (tsumire)
  
  29 mg
• Pink salmon (canned in brine)
  
  30 mg
• Atlantic capelin (semi-dried, raw)
  
  30 mg
• Char (cultured, raw)
  
  31 mg
• Pink salmon (raw)
  
  31 mg
• Atlantic capelin (semi-dried, baked)
  
  32 mg
• Bastard halibut (cultured, raw)
  
  32 mg
• Dolphinfish (raw)
  
  33 mg
• Tuna, Canned product (flaked meat with seasoning)
  
  33 mg