JOURNAL OF FOOD COMPOSITION AND ANALYSIS 9, 18–31 (1996) ARTICLE NO. 0004 Nutritional Qualities of Ooligan Grease: A Traditional Food Fat of British Columbia First Nations

• Main Authors: Harriet V. Kuhnlein, Faustinus Yeboah, Maggie Sedgemore, Scotty Sedgemore, Hing, Man Chan
• Other Authors: The Pennsylvania State University CiteSeerX Archives
• Format: Text
• Language: English
• Published: 1995
• Subjects: British Columbia; Canada; Nass River; First Nations
• Online Access: http://citeseerx.ist.psu.edu/viewdoc/summary?doi=10.1.1.452.2731; http://francais.mcgill.ca/files/cine/JFoodCompAna1996_9_18-31.pdf

Food composition including moisture, total fat, cholesterol, vitamin A, calcium, iron, zinc, fatty acids, and four heavy metals were measured in the traditional fish fat, ooligan grease and in ooligan fish (Thaleichthys pacificus), collected from five First Nations communities (Nass River, Kitimaat,...