$41.00one time purchase or subscription
Our Fermented Cod Liver Oil Capsules comes in 2 flavors – Unflavored and Orange
Blue Ice® Fermented Cod Liver Oil Capsules is now simply called Fermented Cod Liver Oil Capsules.
Our Fermented Cod Liver Oil capsules provide the same nutrient-rich oil in a convenient form for travel or daily use. Many people also find capsules to be a great option in place of the liquid.
They naturally contain vitamins A & D and omega fatty acids (including EPA and DHA), along with other fat-soluble nutrients. Crafted through a traditional fermentation process, this oil reflects time-honored practices that preserve its natural profile, keeping the nutrients in nature’s intended balance.
All of our Fermented Cod Liver Oil is certified by the Marine Stewardship Council (MSC-C-55178), which ensures that the cod livers we source have been sustainably wild-caught.
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The Alaska Cod is wild-caught in the Bering Sea along the Aleutian Islands of Alaska. Our partner Alaskan Leader fish for Alaska Cod in these pristine waters using a “Hook & Line” technique.
Quality is our top priority. 3rd party laboratories extensively test our products to ensure safety and quality. Check out our Quality and Sustainability page and learn more about our oils.
Read about why we only use non-gelatin capsules.
Throughout much of human history fermentation has been used to extract cod liver oil, and other fish oils. Recently Dr. Martin Grootveld’s research has found that this traditional method of extraction allows for natural antioxidants to be present and shields the fragile omega fatty acids. Find out more about fermentation and Dr. Martin Grootveld’s research by visiting our Fermentation page.
Dr. Weston A. Price pioneered research into nutrition and oral health. He found that a traditional diet rich in nutrients had a beneficial effect on oral health. In The Fat-Soluble Vitamins Beat Cavities Ramiel Nagel explores this research and more.
Primitive Norse populations and ancient Romans consumed nutrient–rich fish oils extracted using fermentation. They knew of the health benefits found in these oils. Once vitamin D was found to be present in cod liver oil it became an important component of treatments against rickets.
View our blog posts The Historical Roots of Fish Liver Oil, The fermenting of fish and fish by-products: fish sauces in ancient medicine and cuisine, and Historical Perspectives of Cod Liver Oil.
Natural vitamin E is present in our Fermented Cod Liver Oil because of the nature of cod, and our extraction method. To learn more visit our blog post Did You Know That There is Naturally Occurring Vitamin E in Cod Liver Oil?.
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Recommended Serving Size: 2 capsules
120 COUNT = 60 SERVINGS
*Percent Daily Values are based on a 2,000 calorie diet.
| Nutrition Info | Amount Per Serving |
|---|---|
| Calories | 10 |
| Calories from Fat | 10 |
| Total Fat | 1 g (2%*) |
| Saturated Fat | 0.5 g (3%*) |
| Cholesterol | 5 mg (2%*) |
Unflavored – Raw Fermented Cod Liver Oil, Unbleached Beeswax (thickener), Plant Cellulose (capsules)
Orange Flavored – Raw Fermented Cod Liver Oil, Organic Orange Oil, Unbleached Beeswax (thickener), Plant Cellulose (capsules)
Alaska Cod
Fermented cod liver oil is a natural product that is made by the prolonged soaking of wild cod livers in brine, allowing the liver to naturally ferment, then draining off the resulting oil that accumulates on the top. Read more: Fermented Cod Liver Oil: A Traditional Food.
The name was derived from the process used to extract the oil from the liver. The livers are fermented, not the oil. Fermentation is a natural process where the cell membrane ruptures and the lipids are released from the tissue. It is an enzymatic and bacterial digestion of the liver. This breakdown is the similar to the process that takes place in one’s digestive system. It is not complicated, but does take time to complete. The result is a light to dark brown oil that contains hundreds of molecules within the fatty acid structures. There is nothing new about fermented fish products. They have been around for thousands of years and are readily available and consumed to great healthful benefit in many parts of the world, even today.
Further reading:
Fermenting of Cod Livers in to a Real Superfood
The fermentation of fish and fish by-products: fish sauces in ancient medicine and cuisine.
Historical Perspectives of Cod Liver Oil
Safety is always our first priority. All of our products go through third party testing multiple times to ensure the safety of each lot.
Rancidification is more related to taste and odor. However, these flavors are desirable for lot of products, specially for fermented foods, such as aged cheese, fish sauce, etc. We tested our fermented cod liver oil for rancidities, and presented the results to scientists for analysis. Their conclusion is the fermented cod liver oil is not rancid.
Further reading:
Scientific Analysis of Dr. Jacob Friest
Scientific Analysis of Oxidation Test Reports by Dr. Vicki Schlegel
We have not found nutritional differences in our medium to darker colored oils. When we tested a variety of factors such as hormonal, bone healing, and toxicity through a biofeedback practitioner, the darker oil was slightly better when testing hormones, but it was not a statistical study from which to draw conclusions. There is a book from 1849 that includes some research on this topic: The Three Kinds of Cod Liver Oil.
The focus of the book was to study the 3 different types of Cod Liver Oil; Pale, Light Brown and Brown Cod Liver Oil. The author, L.J. DE Jongh MD, writes: “The brown Cod Liver Oil has proven itself a most powerful remedy in rheumatism and scrofula. Now, I have found, in my chemical analysis, a quantitative difference between this and the other sorts of Cod Liver Oil. The constituent parts, which exist in great proportions in the brown Cod Liver Oil, must, therefore, be considered as those which fulfill the most important indications. The neutral fat, the iodine, phosphorus, the inorganic salts, exist in the same proportions in the other kinds of oil, which are not supposed to be particularly efficacious in scrofula and rheumatism; it is, therefore, fair to assume that the brown Cod Liver Oil owes its great power to the biliary matter and butyric acid, which exist in it in much larger proportions than in the lighter-coloured [sic] oils.”
Small of organisms found in the ocean contain vitamin D. These organisms include phytoplankton, zooplankton, and related species. They have both vitamin D2 and D3 in a healthful supply. Fish do not produce vitamin D via the sun as humans do. There is very little known about the pathway of vitamin D in fish and their effects within the food chain. The theory is fish will accumulate vitamin D by eating those organisms.
Further Reading
Fat-Soluble Vitamins, Especially Vitamin D Variation in Marine Fish
We are aware that some people do experience digestive discomfort when they take the Fermented Cod Liver Oil or other fish oils. Unfortunately, we do not have a clear answer for this. A possible explanation maybe be allergies or intolerances, low bile secretion, etc. We suggest the customer stop taking Fermented Cod Liver Oil and check with a health practitioner.
Trans fats are naturally occurring at low levels. Fish meat, fish tissue and fish oils have trans fatty acids, which are part of their natural composition. Cod liver oil does have a small amount of natural trans fatty acids.
Read more about trans fatty acid in Fermented Cod Liver Oil: What Do The Scientists Say? that addresses this question: “You have routinely had commercial analytical labs analyze samples of your fish oil. The data obtained did not show trans fatty acids, that is, if trans fatty acids did exist, they were present at a very low level. In general, fish oils may contain very low levels of trans fatty acids. Low levels of trans fatty acid may naturally present in bovine milk fat (0.6 – 3.9%) (MÃ¥nsson, 2008), beef meat (3.6%) (Woods & Fearon, 2009), and dairy creams (3.02 to 4.11g/100 g) (Jan et al., 2011). This may be the result of microbial hydrogenation of cis-unsaturated fatty acids in the stomach of ruminant animals (Bauman & Griinari, 2003).”€“ Subramaniam Sathivel, Ph.D. Also, please see the Scientific Analysis by Subramaniam Sathivel, Ph.D, who states that Small amounts of trans fatty acids are naturally occurring in fish, including cod liver oil.
We do not have a specific focus on the fatty acids in our Fermented Cod Liver Oil. These fatty acids are not the focal point of the product.
Everyone takes different amounts of our products. To obtain an approximate content level of fatty acids, please use the following conversion to calculate.
5ml = 5g = 5,000mg = 1 tsp.
X = the amount of Fermented Cod Liver Oil product you take
Y = The approximate % of the fatty acid found within the product, which is 10%.
X mg x 10% [Y] = mg of intake
So , how many mg of DHA am I getting if I take 1 tsp of Fermented Cod Liver Oil each day?
5,000mg x 10% = 500mg of DHA per tsp.
Shipping Weight: 0.30 lbs. (120 count capsules)
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Luda V. –
My kids have tried several flavors from Green Pastures. My youngest son’s favorite is Oslo Orange (that he can take without any yogurt or applesauce, just simply with water).
Hannah T. –
My favorite Green Pastures product is the fermented cod liver oil in Oslo Orange. I have seen the benefits of supplementing with the FCLO, and the orange is our favorite flavor. My toddler begs for it, and she enjoys drinking it straight!
Delanie A. –
Our favorites are the Arctic Mint FCLO and the Butter Pecan high-vitamin butter oil. Even my kids ask to take them and ask for EXTRA of the Butter Pecan! It’s so yummy!
Christy R. –
Since having an autoimmune disease I have educated myself to learn how to heal my body through the WAPF principles. I am now a competitive Masters athlete and rely on my favorite Blue Ice cinnamon tingle FCLO to help give me an edge and to facilitate better recovery from my workouts!
Catalina V. –
I’m so happy that someone recommended this product! The cinnamon flavor is very delicious, I didn’t have a problem eating it by the spoonful!
Ai Y. –
I love the cinnamon flavored liquid FCLO. I think cinnamon disguises the fishy flavor the best, although I’m contemplating on trying the mint flavor one of these days 🙂
Candace S. –
Great tasting fermented cod liver oil. My kids actually look forward for their squirt of liver every evening! They all have great teeth!
Rebecca D. –
My son Reed loves this fermented cod liver oil. I started him on 1/4 tsp and he would eat way more if he could! Every night before bed he waits for his treat 🙂
Leslie E. –
My grandson, now 13, has been taking Blue Ice FCLO for the past several years. I shake out a teaspoon or two of the liquid unflavored FCLO into some organic apple juice and he likes the taste.
Anastastia M. –
My son, Konstantinos, loves the fermented cod liver oil. He is ten years old and an athlete. We’ll keep buying this great product! Thank you!