Mary wrote:
> Dear Ilya and List,
>
> I am taking some salmon head and slowly cook it with a little olive oil in
> the oven, then pour this sauce on food to get some EPA and DHA. would this
> be a good source? When you look at the salmon head (they cut it open) you
> can see lots of white clear material, maybe this is where the EPA and DHA are?
I personally would NOT do this. EPA and DHA are very easily damaged (by light,
heat, oxygen). Once oxydized the body can't use them for structural purposes
(e.g. make prostaglandins from them). Thus my recommendation would be to eat
EPA/DHA containing foods raw and fresh - sashimi in case of salmon. As for
salmon brain - I am not sure what its composition is. In land dwelling creatures
brain has a lot more of these fatty acids (than the rest of the body). In cold
water fish they are present in subcutaneous fat as well. Not sure for the
reasons behind it, but it could be that under water (and in cold water at that)
these fats don't get damaged as easily, so the salmons body can have them in
less protected parts than brain. In any case, I believe that the salmon oil in
supplements is actually from this subcutaneous fat. I don't remember where I have
seen this, but have no reason to doubt it.

Ilya