in other words you let it rot until it turns to oil
i have a stupid question . what would happen if you break the fish okl capsule and heat the liquid content? will it have the same clinical effect?
Thanks. does fish oil light up and be used for fires?
Some fish processing plants even make bio diesel and fuel oil out of the fish guts
I have extracted the fluid from the fishes which boiled for about 45 mins at 90 deg Centigrade. Later I centrifuged the fluid. Then I removed the aqueous layer and poured into a separating funnel. But its been 24 hours there is no separation of oil and water. Please tell me the alternative method for extracting the oil from the fluids.
Thanks & Regards
Does fish oil contain blood?
interesting description of industrial fish oil processing... "fermentation"?
I know of a single brand using fermentation in the industry: Green Pasture products.
Fermentation is very nuanced, delicate, does not lend itself to industry. It's also very slow, way too slow to keep the shareholders happy!
Here is the reality of the situation for most of what Americans purchase from the health food store:
Extraction: 200 degrees for 30 minutes to denature oil and facilitate pressing. -then fish is put into presses.
Processing: Bleaching with bleaching clays, then Deodorizing with high pressure steam plate blasting steam into oil, then on to Purifying by pouring oil through charcoal
----Most companies don't stop there!
Fractionation and Concentration: (to increase those new wonder substances "EPA/DHA")
-requires harsh chemical solvents
Often Cryoconcentration or "winterization" is used:
--freezing fish oil at -100 degrees for 24 hours results in freeze dried fish oil with 2.5x more eicasonoids - but uses chemicals to crate these frozen fatty acid crystals.
Yet another common trick:
Urea Complexation (Alkali Processing) - much like soap making, an alkali, (sodium) is combined with alcohol and used to separate sterols an fat soluble vitamins from the oil. -fatty acids then dissolved in mixture of alcohol and urea (antiseptic) and cooled to concentrate EPA/DHA, which can boost levels by 300%, but does leave residues of processing that require re-treatment.
Then other manufacturers use instead of solvent processing: MOLECULAR DISTILLATION:
--heats oil up to 480 degrees in low pressure vacuum for 6 hours so that vapors can be captured. EPA/DHA not protected during this process, so oxidation can be thorough in these conditions.
--This is similar processing to industrial vegetable oil.
Buy 5kg of sardines cook them in till oven till they're dryish and then separate and freeze the oil you get. Use as you need. That seems easy enough too me..... Unless im missing something
Bruce, great info!
You should look into Minami Nutrition. They use a lower temperature extraction process without the use of bleaching, cryoconcentration, urea complexation or molecular distillation.
From what I know, they even use carbon dioxide as their solvent.
While it still does not compare in terms of the most natural version of processing of fermentation that nature intended, it seems like the next best option. Do you know anything about them?
I have aquired a supply of about 100 kg of fish off cuts a week. I have been cooking it in a giant cooker until all the bones go soft and the fish oil floats on the top. I use the fish to feed my working dogs by mixing it with rice and meat and cooked vegtables. I have buckets of fish oil left over. Is this oil worth keeping? Can I do any thing with it? distill it? or are its good qualities destroyed by the prolonged cooking?
But who is squeezing the fish?
How is decomposing fish healthy to consume? Gross.
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