Fish oil, a valuable product rich in omega-3 polyunsaturated fatty acids (EPA and DHA), vitamins A and D, is obtained from the tissues of fatty fish species. The process of obtaining it has undergone a long evolutionary path — from primitive melting on ships to high-tech methods ensuring purity and preservation of useful substances. Modern production is a complex multistage process, strictly controlled at each stage. Historical method: melting from cod liver Traditionally, for centuries, fish oil was primarily obtained from cod liver. This method, known as "liver," involved the natural separation of fat. Freshly caught cod was left in large barrels, where, under the influence of solar heat, fat gradually rose to the surface. It was simply collected and filtered. A more technologically advanced approach involved melting: the liver was ground and steamed in special boilers. Under the influence of temperature, fat melted and separated from the protein mass. The obtained raw material was rich in vitamins but could have a specific smell and taste, as well as contain impurities. It was this "liver" fat that was known to Soviet children as an obligatory food supplement. Modern industrial method: using fish bodies Today, the main volume of fish oil is produced not from the liver, but from the bodies of fatty fish species such as anchovies, sardines, mackerel, and herring. This is so-called "fish" oil. This approach is more sustainable and allows for the production of more product. The process begins with the preparation of fish meal. Fresh raw material is delivered to processing plants, where it is first boiled in large boilers for protein coagulation and separation of the liquid fraction. The obtained mass is pressed to remove most of the water and fat. The solid residue goes into the production of fish meal, while the liquid fraction, containing water, proteins, and fat, undergoes the next key stage. Centrifugation and purification: separation of fractions The liquid mixt ... Read more