My apologies.  I didn't know canned sardines were cooked; they
don't *taste* cooked.  In any case, I'm not sure that Muriel is
correct to state that fish oils become "bad" when cooked.  The
studies that appear to demonstrate the benefits of fish in the
diet do not support this.  It might matter *how* the fish are
cooked, though.  Frying seems to oxidize oils more than other
heating methods.  According to Stefansson, the Eskimos boiled
their fish, and I believe the Japanese like theirs steamed.
Boiling and steaming would tend to limit the heat applied better
than frying or roasting.

Todd Moody
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