Why We Ferment

Growing trend

With the growing trend of fermented food products in America today, you may be familiar with kombucha, kimchi, and Greek yogurt, as they are all advertised as having an incredible impact on gut health and digestion. Another product made using fermentation, which you might not have heard of, is cod liver oil!

Ancient tradition

Almost lost to history is the ancient traditional method of using fermentation to extract oil from fish and fish visceral. Combining this ancient method with modern standards, we are proud to re-introduce this nutrient rich source of natural vitamins and omega fatty acids. Most ancient and indigenous cultures around the world have used different methods of fermentation to preserve their food and improve its nutritional value for centuries. While the foods that were used vary from culture to culture, the fermentation process itself remains the same. Fermented food mimics digestion from within, aiding the body’s process of absorbing nutrients from whatever else you might eat.

Garum is an ancient Roman condiment. It is very closely related to our fermented cod and skate liver oils. We consider Garum our cousin. This short video shows how Garum is made.