Omega3-arachidonic acid-omega 6

Hello all,I have few questions because i dont understand omega 3-omega 6 quite good,and answers to my questions would help me a lot.
1)If we use for example some fish which is high in omega 3 like sardines and mix it with little bit of mayonnaise,will the omega 6 from the mayonnaise inhibit the healthy omega 3 from fish or will we still have omega 3 normally absorbed?
2)Is it better to eat fish just alone for highest omega 3 absorption?
3)Will ALA(alpha-linolenic acid) from walnuts for example or flaxseeds inhibit arachidonic acid,or omega 3 has to be in EPA&DHA form for the inhibition to occur
4)What is the best way to stop my body creating a lot of arachidonic acid?Limiting animal products intake?
5)Which specific amino acids create arachidonic acid in the body?
6)Ive read somewhere that EPA(eicosapentaenoic acid) competes with arachidonic acid(AA) to take her place.Is that true?And if it is,does that mean that daily intake of EPA should be always higher than the one from AA,so the EPA can be dominant throughout the whole day and create less inflammation?
Also any other tips on how to reduce arachidonic acid,inhibit it or stop my body yielding it somehow are most welcome.

Thank you Tweet