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>---
   As for rancidity, this is not an issue if the
>fish are dried whole, there are plenty of anti-oxidants in the tissues to
protect the
>fats.

I had a question sent the 14 nov about the rancidity that didn't get
answered. I was relating the practice of the natives tribes from the north
west who are making Eulachon oil that is  eaten rancid in great quantity ( i
presume,  because stored for a year supply))  .
Small fish dried whole don't get rancid as easely but they do with time, and
lot of fish were dried fileted ( salmon etc...) the process of making fish
oil necessarely means rancidity unless  rendering it by heat change the
nature of the oil and  it don't  get rancid (?)

So i am wondering if there is any information  that will tend to show that
eating rancid oil is not unhealthy. You are suggesting that antioxydants
present in the whole food ,  might conteract the damaging effect of rancid
oil.
Where could i find studies showing the damaging effect of rancid oils  in
the first place ?  Could the results of those studies  being questionned
 for giving processed foods instead of whole)?

Any ideas about that?
jean-claude

  Plus we know that primitive diets have included "rotten" fish, that is
what
>fermented fish sauces are, found in many areas of the world, including
Worcestershire
>sauce.   Such sauces are used extensively in Asia.
>