The Bering Sea—where we catch our Alaskan cod—is known for being one of the purest bodies of water in the world. It has little-to-no recorded mercury levels and significantly less pollution than the Atlantic Ocean. Some specific regions of the Atlantic have been overfished, and some have even lost MSC-certifications as a result. What we eat as humans can affect our health—the same goes for fish. Fish from certain bodies of water in the Atlantic are more likely to become rancid at a quicker pace because of the water quality—that’s not the case with fish from Alaska.
Cleaner fish create cleaner fish oil. Alaskan cod have very low levels of organic pollutants and heavy metals, so they don’t require refinement that would strip them of their natural vitamins and fatty acids. A fish (and fish oil) with more beneficial nutrients leads to a you with more beneficial nutrients.
Alaskan cod are caught one at a time using a “long line”—it has low environmental impact because it keeps the fish alive, allowing us to safely let go of by-catch (we limit nontarget by-catch to less than one percent). We only catch what we use.
Each cod liver is extracted shortly after coming on board our fishing vessel and flash frozen to -35°C, locking in freshness. Then, it’s sent to our rendering facility, located just down the street from where we dock our ships in Dutch Harbor, Alaska.
Once the livers reach our rendering facility, they’re turned into a paste. Then, the oil is extracted and processed at low temperatures to preserve its nutrients and fatty acids. Due to the freshness of our ingredients, we don’t need high heat to process our oil. After one more refining process to reduce any impurities, the purified oil is bottled or turned into capsules, ready to be consumed by you.
