Fish is parve and can be eaten with dairy. Bagels, Lox and Cream Cheese anyone?

Technically true, Robert, but to most of us "not kosher" means "fishy".

Aren't their tails cloven?

The primary objective for consuming Omega 3 should be to get DHA (Docosahexaenoic Acid).
It is much more important than EPA (Eicosapentaenoic Acid) which is the major Omega 3 component of most fish oils.

The body will convert part of the EPA to DHA, but the percentage of conversion is very low.
This is due in part to the high consumption of Omega 6 in the typical Western diet, because the enzymes needed are used up in dealing with the processing of Omega 6 oils.

Not all Omega 3s provide DHA and EPA.
For example, ground flax seed contains Omega 3s but does not actually contain any DHA or EPA.
Instead it contains alpha linolenic acid which your body has to convert to DHA and EPA.

In many people, particularly the elderly, this conversion process is very inefficient.
Most adults would have to consume 10 - 40 grams of flaxseed oil to produce 0.2 grams of DHA.

Oily fish?

The brits don't eat fish n' chips anymore?

Fish and chips aren't particularly oily.

Mr. Choudhury: Sounds like the British would benefit from a chain of Long John Silvers. Now that's oily fish!!!

It all depends on the fish that is used. It better have scales if they want it to be kosher.

Fish and chips has long been usurped by the curry as Britain's favourite takeaway. Famously, the Anglo-Indian crossover invention, Chicken Tikka Masala.

And who says we don't integrate?

(Chippies are mostly now run by Chinese, by the way).

Brit:

The most common complaint from Britons in the US seems to be that it's hard to find good Indian food here...

Thanks for that info Mike. I take a flaxseed oil supplement every day, but it looks like I should take fish oil instead.

I've read that free-range meats will have higher levels of omega-3 than the standard grain-fed meat you find at supermarkets. Anyone have experience buying free-range meats? There are some places that sell it over the internet, but it is pretty pricey.

"Technically true, Robert, but to most of us "not kosher" means "fishy"."

The American Heritage® Dictionary of the English Language: Fourth Edition. 2000.

kosher

ADJECTIVE: 1. Judaism a. Conforming to dietary laws; ritually pure: kosher meat. b. Selling or serving food prepared in accordance with dietary laws: a kosher restaurant. 2. Slang a. Legitimate; permissible: "consolidating noneditorial functions of the papers, which is kosher" (Christian Science Monitor). b. Genuine; authentic.

ETYMOLOGY: Yiddish kosher, from Ashkenazi Hebrew kósher, from Hebrew kasher, fitting, proper, from kasher, to be fitting, to succeed. See kr in Appendix II.

Just because its kosher doe not mean that its edible or healthful. Most Ashkenazi cuisine ranges from the dull to the vile. Fish oil milk would be kosher, but vile.

Robert,

It would depend on the type of fish used, as I explained above. Oil from eels or catfish would be impermissible, because they do not have scales.

As for your food critique. You've obviously never been to Sammy's Roumanian on the Lower East Side. The karnatzlach alone is to die for. And much of what passes for Central European baking,probably the finest baking in the world, is actually of Jewish origin. Baking was a traditional Jewish trade in much of the old Hapsburg Empire.

I will, however, agree with you wholeheartedly about Israeli food which is just truly awful. Is there any difference between felaffel and wallpaper paste, except that you can in fact digest wallpaper paste? Maybe the lousy cuisine contributes to their skill in national defense. The great European cuisines, French and Italian, are not from nations noted for military prowess.

Would it be possible to mix cod liver oil with milk in the Waring and get the same effect?

Bart:"It would depend on the type of fish used, as I explained above. Oil from eels or catfish would be impermissible, because they do not have scales."

Deut.14
[9] Of all that are in the waters you may eat these: whatever has fins and scales you may eat.
[10] And whatever does not have fins and scales you shall not eat; it is unclean for you.

Actually, I think the shortcoming of eels is the lack of fins.

Granted: But Catfish are not oily. I suspect they mostly use substandard sardines.

"As for your food critique. You've obviously never been to Sammy's Romanian on the Lower East Side. The karnatzlach alone is to die for."

This is an inside joke. At Sammy's Romanian, they serve gravy boats full melted chicken fat (schmaltz) to go with the steaks. When he says to die for, he means it literally. They run a shuttle bus to the Beth Israel ER.

"And much of what passes for Central European baking,probably the finest baking in the world, is actually of Jewish origin. Baking was a traditional Jewish trade in much of the old Hapsburg Empire."

Nice try. My grandfather was a baker. But, Central European pastry was taught to them by the Turks who occupied the Balkans and Hungary for a couple of hundred years. The Turks of course were horse riding barbarians who absorbed the Byzantine Empire, which brought with it, the arts of Civilization.

"I will, however, agree with you wholeheartedly about Israeli food which is just truly awful. Is there any difference between falafel and wallpaper paste, except that you can in fact digest wallpaper paste?"

Israel is one of the few places in the Jewish world, where they serve vegetables that have not been cooked to death. OTOH, this is why they need Arabs, shun Jewish restaurants.

"Maybe the lousy cuisine contributes to their skill in national defense. The great European cuisines, French and Italian, are not from nations noted for military prowess."

Maybe.

I was always more of a Ratners guy, until it closed. The jars of schmaltz were just a little off-putting at Sammy's.

Most eels have fins, just small ones. Eels do not have scales.

Robert, I never thought you were one of those health-conscious people. The karnatzlach, garlic sausage, at Sammy's alone is worth the trip. You can use the schmaltz or not.

My paternal grandfather was a baker, classically trained in Germany and France. Sure, much of our baking is from Turkey originally, but saying we made no changes to it since is like saying that Belgian chocolate is identical to that produced by pre-Columbian Incas.

In Israeli food, it's the ingredients that suck, not the preparation. The cuisine is one of the many reasons I could never make aliyah. And who eats vegetables?

Ratner's was good but I'm not a dairy guy.

Robert Duquette:

Cheaper than free range beef are Omega 3 fortified eggs, laid by chickens fed a special diet.
However, I don't know the DHA levels of the eggs.
Could just be flax-like.

John J. Coupal:

Don't do that.

Cod liver oil has high levels of vitamin A, enough to potentially be more harmful than healthful, if used regularly and in quantity.

If you'd like to make some home-brew, try tossing a few sardines in the blender with some milk.

Obviously, the sardine/milk ratio is a matter of highly personal taste, but I find one ounce of sardines per cup of milk, blended, to be palatable.

Michael,
Do you need a Bass-o-matic 2000, or will any blender do?

I will go to my deathbed witout ever having eaten a sardine, I promise you!