FAQ - Why does my CLO taste different this time?

Dave Wetzel from Green Pasture says:

"The artesian process to make the FCLO provides a wide range of nutrients, colors, flavors, odors and textures. Most already understand the true benefit of FCLO and find ways to work with the variability in the products attributes. It is understood that nature changes the end product most notably by way of what the fish eats. We think we finally have the answer to the variability of odors in the different lots of FCLO. It looks to be the variability in an amine called Tyramine. This amine is most famous for causing the variability in different odors to strong cheeses."

Chris Masterjohn has speculated that a sensitivity to amines may be why some people don't do well on fermented cod liver oil. So if you are sensitive, a virgin oil would suit you better.

From wikipedia:

Tyramine (4-Hydroxyphenethylamine; para-Tyramine; Mydrial, Uteramin) is a naturally-occurringmonoamine compound and trace amine derived from the amino acid tyrosine. Tyramine occurs widely in plants and animals and is metabolized by the enzyme monoamine oxidase. In foods, it is often produced by the decarboxylation of tyrosine during fermentation or decay. Foods containing considerable amounts of tyramine include meats that are potentially spoiled or pickled, aged, smoked, fermented, or marinated (some fish, poultry, and beef); most pork (except cured ham); chocolate; alcoholic beverages; and fermented foods, such as most cheeses (except ricotta, cottage cheese, cream cheese, Neufchatel cheese), sour cream, yogurt, shrimp paste, soy sauce, soy bean condiments, teriyaki sauce, tofu, tempeh, miso soup, sauerkraut; broad (fava) beans, green bean pods, Italian flat (Romano) beans, Chinese (snow) pea pods, avocados, bananas, pineapple, eggplants, figs, red plums, raspberries, peanuts, Brazil nuts, coconuts, processed meat, yeast, and an array of cacti.