One fishing vessel, the Northern Leader, catches cod that Green Pasture Products buys to make its cod liver oil. This flagship vessel is operated by Alaskan Leader Seafoods, the world’s most reliable, sustainable, and progressive fishing company producing wild Alaska cod products.
Green Pasture Products has received the Marine Stewardship Council (MSC) certification for its premium-quality Blue Ice™ Fermented Cod Liver Oil. The MSC—an international non-profit organization launched to safeguard seafood supplies for the future—is the world’s leading certification program for sustainable wild-capture fish and seafood products.
Since some of our customers may not receive the Wise Traditions Journal published by the Weston A. Price Foundation, we wanted to share this article of interest: “Report on Cod Liver Oil: Testing the Safety and Vitamin Content of our Number One Superfood” with you. We do so with permission. We believe it is worth the time to read!
In basic biology lessons, grade school students typically learn about the concept of scientific (or taxonomic) classification. As students generally are told, taxonomy—the science of “naming, describing, and classifying organisms”[1]—makes it easier to find, identify, and study plants and animals (which, in taxonomic terms, are kingdoms, alongside other kingdoms such as bacteria and fungi).
Many people are familiar with the idea that the ancient Romans used fish sauces in their cuisine but not many people realise that the most valued and expensive form of fish sauce was made from, what was perceived by the Romans themselves, as rotten or fermented fish viscera. This special sauce, known as garum, was valued by the elite but it was also used in ancient medicine. Why on earth would anyone ferment fish viscera?
Previously, to ensure high quality fish products, it was imperative that the mills were close to the water. The fish used were the fish which were available close to the mills. As Möller explains on page XLIV: “Or even as to the kind of fish from which they are taken. At Lofoten and Romasdalen the use of livers other than those of cod is out of the question, because no other fish are caught there. … In Finmarken the matter is entirely different. The making of cod liver oil goes on all the year round, but except during the unimportant spawning fishery the livers of cod fish are by no means the only raw material available for the caldron. Great quantities of haddock, coal fish, hake, torsk, ling, halibut, and wolf fish are caught, and last but not least, there is the porbeagle and the Greenland shark.
Read a scientific analysis conducted by Dr. Subramaniam Sathivel about how trans fatty acids are naturally occurring in fish.
What follows is the scientific analysis conducted by Dr. Jacob Friest, PhD Organic Chemistry, Chair of the Nebraska Section of the American Chemical Society. He had access to any test results he wanted. We tested anything he wanted and provided samples from our vats for further independent evaluation. Below is just a sample of the many tests he reviewed:
Copied below is Dr. Vicki Schlegel’s scientific analysis of several test reports. We randomly selected 7 samples from the product retention room and inventory. These samples of Fermented Cod Liver OIl have been sitting at room temperature for 5 to 12 months.
