A METHOD FOR RECOVERING FISH OIL HAVING A LOW CHOLESTEROL CONTENT FROM FAT FISH, AND USE OF THE OIL IN FOODSTUFF

摘要

A process for extracting fish oil of low cholesterol level from fat fish, especially capelin, where the fish is subjected to coagulation, straining and pressing, whereby strainer/press liquor is formed which contains an oil dispersion. From the strainer/press liquor a fraction of fish oil is separated by primary breakage of the oil dispersion. This fraction has a reduced cholesterol level and is thereby favourable for utilisation in foodstuffs.