Time to Start Eating More Omega-3 Stuff
"Under the close supervision of rabbis, who are there to ensure that no squid, shellfish, or other nonkosher species remain in the nets, billions of fish are sucked through a pipe to onshore processing plants. There, the anchoveta are heated to 85 degrees Celsius, ground with an auger, and pulverized with a hydraulic screw to extract the oil."





