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High fish is generally great, but you need to get used to it gradually, trying varieties of raw fish becoming progressively rotten over many weeks. Correctly aired, and kept outside the refrigerator it will never get too rotten to enjoy, and improve with age, unless allowed to dry out.
the more oily or fatty the fish is, the more oxidized oils or fats you'll be ingesting. Fish are mostly pufa rich, which go rancid very quickly. I share the opinion that traditionally fish was fermented or dried as a means to stay alive when sources of food were not available. And, yes, one can develop a taste for it in spite of the rancid fats. But only until recently has there been an understanding of how damaging rancid pufas can be.
Given that Green Pastures business, I now buy only that Rosita cod liver oil and ratfish oil as they claim to use only genuinely fresh, raw cod liver oil, using an ancient method.