We have termed our traditional, quality based method, The Rosita Method™.
Follow our special method on the available image (click for a full scale view), which shows how the sustainably harvested fish take their journey through a pristine ‘Rosita Production House’. As you will see, the fish and process receive special treatment, so the process is managed with an element of love and respect given to these wonderful fish.
As oils are sensitive to sunlight, temperatures and oxygen, we use an indoor-based environment. Our fish livers and oils are not unnecessarily exposed to oxygen because we do not tolerate rancidity, which can cause the oil to have a bad taste or smell (this should not be confused with the normal fishy taste of a genuine Extra Virgin oil). Rancidity comes from exposure to light, oxygen and high temperatures. Fresh livers can start to get rancid in as little as 5-10 minutes after sustainably harvesting the fish. For us here at Rosita, it is all about purity and a constant search for improved ways of applying our methods using the principles of nature.
Norway has more than one hundred years of experience in fisheries management and marine research through the Directorate of Fisheries and the Institute of Marine Research, both established in 1900. In 1946 Norway became the first country in the world to establish a Ministry of Fisheries. Norwegian fisheries have evolved into a highly regulated industry with quotas and licensing requirements. The most important fish stocks migrate between Norwegian and foreign waters and, consequently, good governance requires close cooperation with neighboring countries. A primary basis for determining fishing quotas is the advice and recommendation from the International Council for the Exploration of the Sea (ICES).
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Most fat in our bodies and in the food we eat is in the form of triglycerides. Triglycerides make up by far the largest proportion of dietary lipids consumed by humans. When triglycerides are broken down free fatty acids are formed. This can occur during the process of rancidity.
There Are Two Main Forms Of Rancidity:
- Hydrolytic Rancidity
- Oxidative Rancidity
Hydrolytic rancidity involves the breakdown of triglycerides into their component fatty acids and glycerol. These liberated fatty acids can create a rancid odor and off-flavor when released into the air. Deep-fat frying commonly results in hydrolytic rancidity. The EU insists on measuring free fatty acids (measured as: “% free fatty acids” or “acid value”) because their levels indicate the quality and freshness of an oil.
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Fresh cod liver oil will go rancid rapidly. Why? Because cod liver oil contains high levels of long-chain polyunsaturated n-3 fatty acids such as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). Cod liver oil made from 100% cod livers from the Northern hemisphere is actually richer in DHA than EPA. EVCLO is completely unprocessed, unheated, and unrefined. However, this also makes it susceptible to lipid oxidation (rancidity).
Fish oils that are in an advanced stage of rancidity will actually.
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A wide range of nutritional tests have been performed on Rosita EVCLO. The “Nutritional Analysis” presented represent only a small fraction of this tests which include vitamins, and specialist chemistry testing.