Bests & Worsts Reviews from Amazon

Just received my bottle of Green Pasture's Blue Ice Royal Butter Oil / Fermented Cod Liver Oil Blend Gel, Chocolate Cream Flavor. I was very excited to try it, but whatever I was expecting, it wasn't what I got! I guess the whole "Chocolate Cream" thing made me think that they were going to at least TRY to make this stuff palatable. I opened the bottle, took out a measuring spoon, and scooped out half a teaspoon. I then opened my mouth and... it tastes like fish paste that has been lightly masked by something. Not chocolate, just "something". I know how good this stuff is for me, and I'm going to power through the next three months somehow. After that, I think I will either go for the unflavored one (why put on a mask if it doesn't hide anything), or I will buy the capsules and accept the fact that I'm only getting a two month supply instead of a three month supply for the same price. Now I know why kids from 60 years ago used to hate this stuff! YUCK! *****UPDATE***** I am experimenting, trying to make this stuff taste okay. Day 1: I took it straight from the bottle after taking it out of the box, with no refrigeration. After that, I closed the bottle and refrigerated it as instructed. My review of that is above. Day 2: I took it, refrigerated, straight from the bottle. Tasted like the review above, only colder. Day 3: I sliced off a piece of gluten-free sorghum flour bread and lightly toasted it. I then spread my daily dose on like a thin jam. Still awful, but the bread makes it almost tolerable. Day 4: Sticking with the bread idea, I spread on the 1/2 teaspoon, then spread some organic butter over the top. Tried a bite, slightly more tolerable than Day 3. Put a little sea salt on the next bite, which made it slightly better. Put some sea salt and some fresh cracked pepper on the last bite. Even better, but there is still this underlying flavor that reminds me of the smell when you cut open and gut a freshly caught fish. Day 5: The Mary Poppins Theory (just a spoonful of sugar helps the medicine go down, right?): I take my sorghum toast, spread on my brown fish-gut paste, spread some butter over that, and then sprinkle a pinch of sugar over the whole thing. I was expecting, with the cocoa powder and vanilla extract in it, that the sugar would bring out the chocolate flavor. Actually, it did more to neutralize the fish-guts taste! What I ate tasted like slightly sweet buttered sorghum toast... with no chocolate and just a hint of fish-guts following each bite. Well, it is improving! Hey, if anyone reads this and has any ideas I could try to make this stuff better, please leave a comment on this review. Thanks! Day 6: Thankfully, I married a woman far smarter than myself. My wife suggested an old Italian standby... olive oil and balsamic vinegar. This worked great, although I still messed it up. See, vinegar is a very runny liquid and doesn't stay on bread very well, so I ended up with a fair amount of vinegar on my paper towel and counter beneath the toast. I'll try this again tomorrow and I will just dip the bread in the vinegar, but this was actually pretty tasty today. It holds promise! :) Day 7: Success! I spread my 1/2 teaspoon serving of the paste on my toast, then drizzle another 1/2 teaspoon of organic, extra virgin olive oil over that. I add a touch of sea salt and fresh ground black pepper, then sprinkle on some dried garlic and Italian herbs. Finally, before I eat each bite, I dribble a couple drops of balsamic onto that bite (I'd recommend eating it over a plate or the sink... it does still drip a touch). The taste of the fish paste blends very nicely into this concoction. If anyone out there has any solutions that have worked for them, please post them as a comment (or even as your own review). I'd love to have some ways to switch this up so I don't get bored with my recipe. ***UPDATE*** I needed a change from the olive oil/balsamic/spices routine. I figured since it is a fish liver oil, that it might go well with fish. Thusfar I have tried spreading the FCLO/HVBO on my Ezekiel toast (not gluten-free, I know, but all the grains are sprouted) and then putting either canned sardines or canned herring on it. I mash the fish into a layer spread across the toast, then I add a little hot sauce. This works extremely well if you like the fishy taste of canned sardines or canned herring, as it completely masks the cod liver oil taste.