Mark, Thanks for the cautionary note. Your message spurred me to check the US Nutrient Data Lab listings for pink salmon, both cooked, dry heat, /and /canned, to see if they showed a difference in oil contents (they use the scientific terminology for the omega-3 fatty acids: Alpha-linolenic acid (ALA) is listed as 18:3, eicosapentaenoic acid (EPA), as 20:5; and docosahexaenoic acid (DHA) as 22:6). Given that the sample sizes used to determine the acids and the values listed for them are the same for both foods, it's safe to say that the USDA didn't separately test them and considers their omega-3 fatty acids to be identical. I can only assume that's based on sound science and also assume that salmon is indicative of other fish that's available canned as well as fresh. Of course I prefer fresh for many reasons, but canned is undoubtedly cheaper, and storage and handling are never concerns. Sincerely, Neil P.S. A link to the nutrition tables at the USDA follows: http://www.nal.usda.gov/fnic/cgi-bin/nut_search.pl