Fermentation

Fermentation is an ancient practice still used worldwide to safely preserve a variety of foods, including meat and fish. Broadly speaking, fermentation refers to an enzymatically controlled transformation of an organic compound—an accurate description of how we make our fermented cod liver oil. Specifically, our fermented cod liver oil comes from the prolonged soaking of wild cod livers in brine, which allows cod livers to naturally ferment; the oil accumulates on top and is carefully collected. Producing cod liver oil through fermentation and gentle extraction may go as far back as biblical times. Although most commercial cod liver oil manufacturing became highly industrialized , Green Pasture Products has proudly turned back the clock to restore the traditional method of producing cod liver oil.

Further reading:

Historical Roots of Fish Liver Oil

Garum – The History of Fermented Cod Liver Oil

Scientists Bridge the Gap Between Today’s Food Technology and Traditional Fermented Fish Products

The fermenting of fish and fish by-products: fish sauces in ancient medicine and cuisine.

Fermentation

Fermentation is an ancient practice still used worldwide to safely preserve a variety of foods, including meat and fish. Broadly speaking, fermentation refers to an enzymatically controlled transformation of an organic compound—an accurate description of how we make our fermented cod liver oil. Specifically, our fermented cod liver oil comes from the prolonged soaking of wild cod livers in brine, which allows cod livers to naturally ferment; the oil accumulates on top and is carefully collected. Producing cod liver oil through fermentation and gentle extraction may go as far back as biblical times. Although most commercial cod liver oil manufacturing became highly industrialized , Green Pasture Products has proudly turned back the clock to restore the traditional method of producing cod liver oil.

Further reading:

Historical Roots of Fish Liver Oil

Garum – The History of Fermented Cod Liver Oil

Scientists Bridge the Gap Between Today’s Food Technology and Traditional Fermented Fish Products

The fermenting of fish and fish by-products: fish sauces in ancient medicine and cuisine.

 

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