Cod Liver Oil — Raw Cold-Pressed and Wild-Caught from Norway and Alaska
Cod liver oil has been used as a winter staple in Scandinavia for hundreds of years. It is one of the few wholefood sources that provides vitamin A, vitamin D, and omega-3 in natural balance simultaneously.
What is cod liver oil?
Oil extracted from the cod's liver — where the fish naturally stores fat-soluble vitamins from its marine diet. Different manufacturing methods yield different results: raw cold-pressed (Rosita) preserves most of the original composition; gently distilled (Jigsaw Alaskan) removes heavy metals but preserves fatty acids; heat-treated (most supermarket brands) can oxidize the oil.
How much per day?
The standard dose is 1 tsp (5 ml) or 2–4 softgels. This typically provides 500–800 mg EPA+DHA, 800–2500 µg vitamin A, and 10–25 µg vitamin D — which is within EFSA's safe range for all three nutrients.
Which is best?
Rosita Extra Virgin for those who want the least processed product. Jigsaw Alaskan for those who prefer Alaskan cod. FIQ Cod Liver IQ for those who want capsule form with RCP adaptation.
How we select cod liver oil
Raw cold-pressed or gently distilled (not heat-treated), wild-caught fish (not farmed), third-party tested for heavy metals and peroxide value, natural A/D balance, and a clean ingredient list.
Frequently Asked Questions
Does Extra Virgin taste strong?
Yes, clearly fishy. That's how unprocessed oil should taste. If you want to avoid the taste, choose softgels.
Storage?
Cold and dark. Opened bottle best kept in the fridge. Oxidized oil tastes rancid — discard then.
Pregnant?
Discuss with your midwife. Normal doses are within safe ranges.
