In reply to captain paranoia:
> Then don't drink it; pour it into something that will soak it up, and benefit from the flavour, texture and calories it adds to boring carbohydrates such as instant mash, cous-cous, etc.
There's never just one strategy that suits all.
Perhaps I wanted smoked mussels at breakfast and didn't want to pour fish oil into my porridge. Perhaps I preferred a starter with an entirely different flavour. Perhaps I didn't want to have the one pot I was using tainted with fish when I had my cup of tea to follow. Perhaps, e.g. in the midge season, I didn't want to leave the tent to wash fishy utensils, etc, etc.
The only time I did find left over oil handy was to fry Black grouse breasts from some moorkill I encountered.
> The only reason you'd need to drink the oil is if you ate the fish standalone, and, frankly, I wouldn't dream of doing that; it would always be to add a bit of protein to a meal, since tinned fish is, for all the calories in the oil, a fairly heavy way of carrying calories.
I'm glad you wouldn't dream of doing that.
As you will know, in the real, pragmatic world, there is a trade off between palatability/ calories per gramme/wanting variety/packability/ use by date/...
I'm glad that what works for you works for you.
I was merely trying to pass on some observations gained by my experience of
using small (lightweight, alloy)cans of fishy stuff in oil. I pointed out that what you may find edible may not come close to the labelled value ( not all tins clearly state the drained calorific value).