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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Rosita Reveals The
Ancient Norse Way of Producing Cod Liver Oil
On May 19th 2014 Rosita picked a bright day to demonstrate the ancient Norse way of producing cod liver oil. Lots of pictures were taken as well as video (which is available below). Back in the old days, including the days of the Vikings, it was the women that had to do all the fishing to have fresh fish, roe and cod liver oil on the table when their partners were away at sea. Both men and women worked extremely hard, and as a team, to survive. The Rosita team still maintain this tradition.
The ancient Norse Vikings were consumers of liver oils, in particular codfish liver oil, Chimaera monstrosa (ratfish) liver oil, and shark liver oils. Codfish liver oil was used for the maintenance of general health, particularly during the cold months ending in "r". These months are characterised by low sunlight intensity and an increased risk of hypovitaminosis D (vitamin D deficiency). Such a deficiency can have tragic consequences in light of the fact that vitamin D has been shown to play very important roles in brain, heart, immune system and bone health. During the winter months in the northern climes, people are unlikely to be able to synthesise enough vitamin D via ultraviolet-B rays from sunlight striking the skin and triggering vitamin D synthesis. So having a diet that is rich in oily fish, and consuming fish liver oils, would have given the Nordic people a natural supply of this all important vitamin during the winter months.