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Other from Norway
This is a historical reconstruction of how cod liver oil was made before the 1850s, from period sources. Fishermen packed cod livers into barrels through the winter fishery and left them to rot, so the liver cells burst and oil rose to the top to be skimmed, pale at first and darker later; the last oil was boiled out of the remains. It is a boundary entry, since the oil is freed by putrefaction and the livers' own breakdown, not made by a chosen culture, and it is not a method to copy.
| Cod livers, gall bladders left on | Packed into barrels day by day through the fishery; the roes went into separate barrels[moller1895] |
| Livers alone | Mack Brothers of Tromsø wrote that all these oils are prepared alone from fish livers[dejongh1849] |
| Starter | The livers break down and putrefy by themselves in the closed barrels (Möller 1895) |
Total time across the recorded steps: 8.7 days – 8.8 days
What changes: Each day's cod livers go into a barrel until it is full and closed
Output: closed barrels of cod livers.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
This is a historical reconstruction of how cod liver oil was made before the 1850s, from period sources. Fishermen packed cod livers into barrels through the winter fishery and left them to rot, so the liver cells burst and oil rose to the top to be skimmed, pale at first and darker later; the last oil was boiled out of the remains. It is a boundary entry, since the oil is freed by putrefaction and the livers' own breakdown, not made by a chosen culture, and it is not a method to copy. Made in 4 steps over 8.7 days – 8.8 days. The longest step, keep skimming as the livers rot further, takes 8 days (de Jongh L.J 1849).
| Main step | 8 daysReported[dejongh1849] | Keep skimming as the livers rot further |
|---|---|---|
| Temperature | 120–150 °CReported[moller1895] | Boil the remains in iron kettles |
Unlike the steam process that replaced it, the livers were not used fresh. They were left to rot for weeks, so the oil carried putrefaction products that gave the brown oils their colour, smell and taste.
This is a historical process, not a method to follow. The period sources describe putrid livers and brown oils with a strong, bitter taste; a modern product sold as fermented cod liver oil is not documented by these sources.
Every number is labelled with how it is known. How this atlas is made
In 1841 the Dutch physician L. J. de Jongh asked the consul Charles Konow in Bergen and Mack Brothers in Tromsø how the oil was made, and printed their answers in his book on the three kinds of cod liver oil (in English, 1849). By 1890 there were 54 steam factories in the Romsdal district alone (Møller 1895).
