I live in the south and we have a lot of seafood restaurants, refered to as "Fish Camps" around here. Question is can anyone tell me what kind of quality of wvo to expect from these types of restaurants.

I don't know I haven't talk to any of the rest. owners yet. But, I know they fry a lot of fish, and french fries. I'm sure they don't fry them in the same batch of grease, but I don't know if they use the same type for the fries as the for the fish, or if they dispose of it together or seperate, or how often they change it.

I'll bet they use the same oil for frying everything. They likely change the oil anywhere from every day to every month.

Don't laugh, I know a bakery that only changes its oil every month, closer to two months. Their apple fritters are awesome, but it's hard to eat them when you know the grease might be 40-60 days old. They likely use those frier oil conditioners.

I know a Fish'n'chip joint a few blocks away.

They also fry in non hydro canola.

The guy resents the local renderer because over 20 years, they wen't from paying him a little for his oil, to paying nothing, to charging for pickup.

After they double billed him once, he was pretty much ready to give the wvo to whover would take it.

Thanks for the info. I will probably try to find a supplier from one of these establishments since there are several locally owned "fish camps" close to my house. I did stop by and look at the wvo from the one closest to my house. It looks good, not solid looking, and it was about 45 degrees outside. However, it was in a collection container that was clearly labelled stating that the oil belonged to the collection company and anyone caught stealing the oil would be prosecuted to the fullest extent of the law.

Good point John. Going to jail won't save anyone money on fuel costs.

Used drums are usually cheap and if necessary, one can paint either epoxy or fuel tank sealant on the inside to prevent rusting and polymerization.