Re: RE Fish Oil

From: Juan L. Silva (jls@ra.msstate.edu)
Date: Mon Feb 07 2000 - 05:24:57 PST

  • Next message: dthompso@smtpgate.ora.fda.gov: "...no subject..."

    Lewis,
    There is a chapter on composition of fish and shellfish coming out in the
    Marine and Freshwater Handbook by Martin et al (Technomic). We report
    Herring, lake trout, and mackerel as containing more than 10% fat. Remeber
    also that aquacultured products will vary in composition from their wild
    counterspecies, depending on feed and other parameters.

    Juan L. Silva

    "Snow, Alan" wrote:

    > Lewis,, In Australia, a study conducted by CSIRO Marine Research gave the
    > following results for "High" oil content (skin removed, average of 3
    > specimens)
    >
    > Orange Roughy - 4.9%
    > Silver Perch - 6.1%
    > Swordfish - 7.7%
    >
    > Alan J Snow
    > Senior Information Officer
    > Seafood Services Australia - Technical Information & Advice
    > CENTRE FOR FOOD TECHNOLOGY
    > Department of Primary Industries
    > 19 Hercules Street Hamilton Q 4007
    > Telephone 07 3406 8597
    > Facsimile 07 3406 8677
    > Mobile 0418 199516
    > Snowa@dpi.qld.gov.au
    > http://www.dpi.qld.gov.au/cft/ssaust/
    >
    > Visit the Information Supermarket 2000 web site:
    > http://www.dpi.qld.gov.au/cft/infosupermarket/
    >
    > > -----Original Message-----
    > > From: Lewis Shuckman [SMTP:shuckmans@kysmokedfish.com]
    > > Sent: Monday, 7 February 2000 10:35
    > > To: seafood@ucdavis.edu
    > > Subject: RE Fish Oil
    > >
    > > Dear List Serv Members
    > > there seems to be some confusionon which fish has the most oil.could
    > > some members please shed some light on this.thank you Lewis Shuckman
    > >
    > > Shuckmans Fish Co & Smokery
    > > 3001 West Main Street
    > > Louisville Kentucky 40212
    > > Ph 502-775-5478 <mailto:shuckmans@kysmokedfish.com>


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