Fish oil offers many health benefits thanks to its high levels of omega-3 fatty acids. Unfortunately, modern pollutants have many people worried about the possible mercury content of fish oil. Understanding more about how fish oil is retrieved from fish and the general methods for creating fish oil might help put those worries in perspective. It also might motivate you to try to make your own fish oils.
Types of Fish Used
To make fish oil, you need to choose fish that have a high fat content or are oily themselves. Chiropractic Help recommends using high-quality salmon. Other potential sources include larger oily fish such as tuna, catfish or shad, but if you purchase professional equipment you also might be able to use sardines and anchovies.
Basic Fish Oil Making Process
There are multiple methods for making fish oil at home. One involves pressing the fish, while the other involves letting the fish degenerate into oil. US Patent 6214396 describes the press method, which is favored by industrial groups. It can be mimicked at home by cutting the fish into small pieces and squeezing it between two firm objects -- pan lids or bricks, for example -- so that the oil drips into a bowl. From there, the oil is strained to remove any lingering bits of flesh.
Alternatively, the New Zealand Hunters and Anglers Club says to chop the fish into 1-inch cubes. Place the cubes in a jar that is covered with a broad cloth lid to keep out flies and place it in the sun. The fish degenerates into oils over the course of about four months, with the purest oils rising to the top.
Obtaining Pure Oil
To get the purest fish oil, it is important to skim your oil preparation. The New Zealand Hunters and Anglers Club and US Patent 6214396 both note that evaporation will help because it can separate all water out of the oil.
Tips for Homemade Oil
When retrieving your own fish oil, be mindful that the odor will linger in whatever space you use for preparation. The more you strain the oil, the purer it will be; the press method will yield more palatable oil than the degenerative method for human consumption.
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