Fish oil

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An oil obtained from a water or solvent extraction of fish or fish meal. The oil content of fish can vary from about 1 to 15 % with cold water fish usually having a higher oil content than warm water fish. Most fish oil is obtained from cod, halibut, shark, herring, sardine, and salmon. Fish oil is purified and deodorized prior to use as a food product, lubricant, candle, leather dressing, soap, and plasticizer. It is occasionally added to commercial paints to decrease costs. Fish oil flows poorly and can produce a stipple finish.

Synonyms and Related Terms

huile de poisson (Fr.); aceite de pescado (Esp.); olio di pesce (It)

Resources and Citations

  • G.S.Brady, Materials Handbook, McGraw-Hill Book Co., New York, 1971
  • Richard S. Lewis, Hawley's Condensed Chemical Dictionary, Van Nostrand Reinhold, New York, 10th ed., 1993
  • R. J. Gettens, G.L. Stout, Painting Materials, A Short Encyclopaedia, Dover Publications, New York, 1966
  • Hermann Kuhn, Conservation and Restoration of Works of Art and Antiquities, Butterworths, London, 1986
  • Guy Weismantel, Paint Handbook, McGraw-Hill Book Company, New York, 1981

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