What is Ratfish Liver Oil?
Ratfish Liver OIl (RLO) is an ancient whole food derived from the liver of Chimaera monstrosa, also known as the ratfish. Ratfish is one of the oldest fish species on the planet and is not related to any other fish species. The liver makes up more than 60% of its total mass weight.
As well as being a natural source of Vitamin A, Vitamin D and omega-3 fatty acids, RLO also contains “alkylglycerols” of up to 33%, according to independent lab tests.
What are Alkylglycerols?
“Alkylglycerols” (AKG) are naturally occuring ether-lipids that have remarkable anti-inflammatory properties. They are a unique fatty nutrient found in potent levels in certain marine species, notably ratfish liver. There are multiple studies showing that AKG upregulates your immune system, and it is currently being investigated for its ability to prevent and inhibit the development of certain cancers (including breast cancer, prostate cancer and brain cancers(1)).
Beneficial omega-3 fatty acids
Ratfish Liver Oil is also a good source of a wide range of essential fatty acids. It contains omega-3, omega-4, omega-6, omega-7, omega-9 and omega-11 fatty acids in their naturally occurring forms as well as a naturally low ratio of vitamin A to vitamin D. RLO also contains natural antioxidants such as squalene that protect cells against free radical damage.
Why choose Rosita Ratfish Liver Oil?
Rosita Real Foods is a trusted source of wild-caught, raw fish liver oils, rendered from sustainably harvested fish living in the crystal clear waters of the remote Norwegian Fjords. Norway has very strict laws and regulations for animal welfare and treatment of fish, as well as ensuring that fish stocks are plentiful and sustainable for generations to come.
Rosita Ratfish Liver Oil is pure and additive free and is minimally processed so you and your customers get the fresh, wild and raw fish oils just as nature intended.
Rosita RLO Product highlights:
How do you use Rosita Ratfish Liver Oil?
ADULTS: Suggested daily serving is 10-12 drops. For intensive use, 10-12 drops twice a day for a period of 6 weeks, followed by the suggested daily serving.
Proper storage is critical in conserving the oil’s nutritional properties. Light accelerates the rate of oxidation, causing oil to go rancid more quickly. For this reason, Rosita oils are packaged in small dark glass bottles. These are best stored in the fridge and away from direct sources of heat and light.
The bottle should be immediately recapped after each use.
Opened bottles should always be stored in temperatures below 4-6 degrees Celsius. Rosita Ratfish Liver Oil can be stored in freezing conditions for prolonged storage. It should then be gently shaken before use. Avoid any contact with the glass dropper to reduce the risk of rancidity.
*Nutritional values are based on annual averages and may vary, reflecting nutrient variations in wild cod livers. Vitamins A&D occur naturally and are never added.
None of the following common allergens are found in Rosita Ratfish Liver Oil - it is 100% pure fresh and raw fish oil just as nature intended.
How is Rosita Ratfish Liver Oil produced?
Rosita is a small family run business in Norway who are truly passionate about quality and their ancient method. The ratfish are exclusively harvested from the wild environment, by local artisanal fishermen from the deep, crystal clear, and unpolluted waters of the spectacular Norwegian Helgeland Fjords.
Maintaining the natural quality of fresh-caught ratfish depends on the fishing method used and careful post-harvest handling, both of which are conducive to producing the highest quality oil. Fishermen are given strict guidelines for the handling of the ratfish, which include protecting them from exposure to temperatures greater than refrigeration temperature by icing the fish immediately upon harvest.
These practices, rare in commercial fisheries, ensure that Rosita receive the fish as fresh as the moment the fishermen pulled them from the crystal clear waters. No commercial fishing boats are used for harvesting our ratfish. Instead, small open boats are used to harvest the fish.
Once harvesting is complete, the fish are quickly ferried to shore. They are then carefully inspected, and only fish of a certain age and size are used. The livers from larger size fish, that is fish beyond a certain weight, are never used to produce our oil.
To produce the highest quality first-rate oil, the livers from healthy fish should be removed as soon as possible after the fish are caught, and should be rendered very promptly. The liver of the ratfish, when healthy and fat, is cream-coloured, and so soft that a finger may be pushed through it. Leaner livers deepen in colour to a reddish or nearly black hue – these are never used to produce Rosita Ratfish Liver Oil. Strict control of the temperature before and during the ratfish liver oil extraction process is also central to the quality of the final product.
1. Alkylglycerols Studies