Other oily fish include herring, mackerel, trout, and salmon. You can use almost any type of fish to make fish oil, but fatty and oily fish will allow you to extract more.
Throw away the heads and tails. They will not contribute to the oil that you’re trying to extract. The organs in the head will putrefy and could affect the quality of the fish oil.
The vent is also the anus of the fish.
Be careful not to cut too deeply or you could burst an organ, which is messy and smelly.
Throw the organs away, or use them as bait to catch other fish. Wear rubber gloves to avoid getting fish guts on your hands.
Cut the fish on a flat surface like a table or cutting board. Do not hold the fish when you cut them so you don’t risk injuring yourself with the knife.
A secure container will keep out other animals that may smell and be attracted to the fish.
Don’t place the container in a place that other animals can easily access it.
Use another bucket or plastic container to catch the strained liquid.
Clear jars or containers will allow you to see if there are any additional particles you need to strain out. Use glass or plastic jars or jugs to collect the fish oil.
Do not touch or disturb the jars while the liquid separates. If the liquid hasn’t separated after a day, allow it to sit for another 12 hours and check it again.
The fish oil will keep for up to a month in a sealed container.
A little fish oil goes a long way! Rub a small amount on your hook or apply about 1⁄2 teaspoon (2. 5 mL) to your hunting attire to cover your scent.
