-- >--- 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. >