ABSTRACT.-Marine fat, derived from several sources, was formerly used to great extent by Northwest Coast Indians as a flavor enhancer of many foods as well as for medicinal and ceremonial purposes. The most prominent source of food fat used by British Columbia native people has been from the ooligan (Thaleichthys pacificus Richardson, Osmeridae) a small fish which is harvested in bulk in early spring, allowed to ripen in large bins, and then rendered to give a pungent, golden, thick oil called "ooUgan grease". Samples from five preparations of this fat were made in 1981 from the Nuxalk Community of Bella Coola, B.C. and several nutrient analyses were done. Fatty acids, expressed as mean and range of percent methyl esters were: saturated at 32.2 (30-33), monounsaturated at 64.5 (63-66), and polyunsaturated at 0.9 (0.8-
