I have ordered their fermented cod liver oil once before, and I'm thinking of doing so again. I first wanted to learn which waters they source their cod (livers) from?
Thank you for any information. I have learned so much from this forum!
That is a very good question. I have contacted Dave Wenzel from Blue Ice to ask the same question and after three emails he finally replied with "the Arctic region".
My concern arose as Blue Ice CLO was previously imported from Iceland or Norway and fermented there using traditional methods. Since 2009 Dave has been importing the cod livers and fermenting the product in Nebraska.
I believe from the following article (link below) that the cod livers are sourced from Russia. Dave then ferments them himself in his facilities. I had initial concerns that his process may not be fully faithful to the traditional method but I have decided to give this issue the benefit of the doubt as everything I have read about Dave's philosophy aligns with mine.
He has recently changed his testing and "normalising" of Vitamin D and A levels so there is likely to be greater variability in the CLO however, this is not inconsistent with natural seasonal variation etc etc.
I am very keen to hear what others know about this issue.
So you will not see ratios on the label, and the numbers are kept vague.
The livers are from the Russia/Alaska area, so there should be no concerns about quality.
Honestly? The proof is in the pudding. His product does what no other CLO out there does.
I am not a vegetable. I feed myself accordingly