How can fish oil be made to taste non-fishy?

Question

without the use of encapsulation....just using liquid fish oil

Answer 1

I used to hold my nose and then eat a dill pickle afterward when my mom used to give me cough syrup. You could also suck on an ice cube for as long as you can stand it to numb your taste buds.

You could also go to Wal-Mart and buy that medicine flavouring kit that they sell for kids. It might work.

You can't change the flavour really, just how you perceive it.

Answer 2

I do know that my grandfather has to take fish oil pills- yes i know that is encapsulation. My grandmother works at a doctors office and one of the doctors suggested keeping the pills in the freezer and that's supposed to get rid of most of the fishy taste. I don't know what your using it for or why it can't be encapsulated but maybe you could try to figure out a way to freeze the oil and use it that way. I don't really know. Anyways, good luck.

Answer 3

I don't think liquid fish oil (out of a bottle) can be made to taste non-fishy. There's so much 'cover' tastes that can be put in (lemon for instance), but the container is what matters the most.

I take daily - 3 fish oil capsules (currently the walgreens brand) with my largest meal of the day (dinner). The food and lots of water helps to minimize any after taste or burping that might occur.

Answer 4

It's such a powerful taste, I don't think there is any culinary solution to that problem.

I take fish oil supplements, but I take the softgels that are enteric coated. It keeps the softgels intact in the stomach so there's no evil fishburps.

Answer 5

For my beef and broccoli, I stir fry the meat, stir fry the broccoli next, positioned the meat back into the pan and upload the sauce for the final minute. I frequently use fowl inventory for the backside, some oyster sauce and a few garlic, according to probability a sprint of sunshine soy sauce for saltiness. Importantly, dissolve some cornstarch in a sprint water and upload to sauce as a thickener. The sauce is going on final to end the dish and takes some minute or much less to warmth and thicken a sprint. desire that facilitates.

Answer 6

Actually, the taste of the fish comes largely from it's oil and fat content, so that encapsulation is necessary.
I recommend baby oil, it has a pleasant odor, and only a mild bitter taste.
Be warned, if making it yourself, it takes approximately eight average size babies to make one quart of oil.

Answer 7

With copious amounts of garlic, added to the oil after being mushed up with a pestle and mortar.

Or perhaps, copious amounts of something else with a strong scent?

Answer 8

i'm sorry i just dont get your question.....thats like asking how to make a candy bar not taste like a candy bar....if its fish oil then of course it will smell/taste like fish