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Ooligan fish aka hooligan aka eulachon aka candlefish DHA and oils content

Discussion in 'Beginners Area' started by Dan2, Mar 12, 2019.

  1. Dan2

    Dan2 New Member

    This fish was valued by the native tribes of the Pacific Northwest for the high oil content and was the most popular item of trade by natives in and around the NW and even to the Great Lakes region. Not commonly available to buy nowadays, but maybe someone could start a business canning them? Seems like with the popularity of fish oils and DHA nowadays it could catch on again.

    drezy likes this.
  2. I was on a fishing boat in SE AK in the 80's one night drinking with about 8 other guys and someone broke out a mason jar of Hooligan grease. The locals treated it like the greatest treat in the world, with everyone dipping thier fingers and eating it plain. I was kind of small minded then and didnt try any. Keep your eyes out for smelt. makes it to the stores seasonally
    drezy likes this.
  3. drezy

    drezy New Member

    @Marko Pollo
    Might want to double check. It may have been changed to the less pejorative "behaviorally challenged" fish.


    Mmmm. They look yummy. I'd be very temped to start up my smoker if a caught these.
    Marko Pollo likes this.
  4. Dan2

    Dan2 New Member

    Someone on here start a hooligan business asap

    (page 6 has DHA ("22:6" in the 2nd chart) content measurements)
    "The high levels of DHA (approximately 24% of the total fatty
    acids identified) in ooligan grease samples suggests that it is an excellent dietary source of DHA or v-3 PUFA. ... Our results suggest that a daily intake of 20 g of ooligan grease containing about 3.5 g of DHA and 0.1 g of EPA will adequately supply the minimum quantity of v-3 fatty acids (2.4 to 3.6 g per day), noted by Nikkila (1991) to reduce blood cholesterol and triglycerides in hyperlipidemic patients and improve general cardiovascular health.
    The reason for the relatively high composition of DHA in ooligan grease compared to ooligan fish extract is not known, but may be attributed to microbial conversion of other fatty acids to DHA during the ripening process. Lipase producing microbes were reported in several lipid modification processes, such as interesterification and acidolysis of fat (Okumura et al., 1976; Kalo, 1986; Osada and Hatano, 1992; Osada et al., 1992; Pabai et al., 1994). This interesting phenomenon awaits further study."

    "...we found EPA and DHA in fresh fish total lipids to be 0.9 and 2.2 wt%, respectively, while in the extracted grease, both were reduced to 0.5 wt%. Only the fresh fish PL fraction contained appreciable DHA. The bulk of the grease consisted of saturated fatty acids (30.3 wt%) and mono-unsaturates (55.0 wt%), explaining its high melting point. Excepting its very low omega-6 content (<2 wt%), oolichan grease is quite similar in composition to human adipose TG."

    https://www.afsc.noaa.gov/publications/procrpt/pr 2006-12.pdf
    (243 pages, table of contents pages 9 and 10)


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