cod liver oil: flavor and light-sensitivity

[Guest guest]

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> AND, have you found a way to make the stuff palatable -or- to mask

it's flavor?

>

> Not to pun, I can't stomach the stuff.

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> Thanks

>

> -Allan

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to be honest, i find CLO delicious, so i'm always a little puzzled by

the frequent threads on how to mask the flavor. naturally it will

seem strange and probably off-putting at first, but i don't see why

anyone who consumes it on a regular basis wouldn't just learn to like

it. this relates to my other post about kidney/urine. i remember

being sort of revolted by fenugreek tea the first time i tried it,

but now i think it's one of the great refined pleasures in the

culinary domain, subtle and magnificent. as for CLO, the quality

definitely affects the flavor. when i switched to the Premier brand

(had gone through a bottle of TwinLab before that) i noticed a major

improvement in flavor. i only eat 1/2 tsp per day, but i let it sit

on the tongue to savor the flavor. it's just a fresh, fishy flavor,

similar to dozens of fish foods.

by the way, i understand the light-sensitivity of CLO, but once it's

in the fridge it's not exposed to light except for the tiny snatches

when the fridge is opened, so is there any reason to keep it in the

opaque container? i transfer mine to a pint mason jar because i

prefer glass over plastic. could this be a bad idea?

mike parker