Many people ask…
“Is Rosita Extra-Virgin Cod Liver Oil (EVCLO) fermented?”
EVCLO is not fermented. We use a different method for naturally extracting the oil from the livers. Cod liver oil contains fragile polyunsaturated fatty acids (PUFAs) which need to be protected from metal, light, heat, oxygen and moisture in order to maintain freshness.
“How does Rosita extract the oil from the cod livers?”
Rosita’s EVCLO is produced by utilizing an ancient Viking technique in which the cod livers naturally release their oil when exposed to a shift in temperature, from the icy arctic waters to ambient temperature.
“Is EVCLO raw?”
Yes. EVCLO is completely raw (no heat, no chemicals, no mechanical processing).
“Are other companies producing raw cod liver oil this way?”
No other company is producing a raw cod liver like Rosita EVCLO. The process can only be accomplished with freshly caught codfish. Rosita is based in Norway and maintains their own fishing boats, which allows them control over the entire process, from catching fresh fish to bottling fresh cod liver oil. The artisanal production of EVCLO is much more costly than the industrial production of cod liver oil, making it unappealing for the big name manufacturers.
“So, there is only one company that is producing fresh/raw cod liver oil?”
Yes. Rosita is the only company that has been granted permission to advertise their cod liver oil as genuine “Extra-Virgin” by The Norwegian Institute of Food, Fisheries and Aquaculture Research. In addition, they are the only company using a very ancient and rare method to produce their cod liver oils. No other company on this planet knows this method.