I use this folate: Folate 800MCG
And I use these prenatals - they are super gentle and naturally derived PLUS they include a lot of natural veggie and fruit extracts like broccoli sprout, citrus, green cabbage, açai berry etc., which makes me feel better about those weird healthy food aversions I have: Dr. Furhman's Gentle Prenatal Vitamins
This is the cod liver oil I use (seems a bit expensive I know but it is AWESOME! I just think of all the pg tests and opks and weird supplements I am not buying now that we are pg haha!) : Blue Ice Fermented Cod Liver Oil
Katie from WellnessMama explains the fermented vs. unfermented difference way better than I could:
"Why Fermented?
Fermented cod liver oil is made when cod livers are fermented. This allows the fat soluble vitamins and beneficial oils to separate from the rest of the liver without damaging the fat soluble vitamins (unlike in some methods like heat processing where the vitamins are damaged). This cool temperature fermentation process allows the cod liver oil to maintain its Omega-3, Vitamin D and Vitamin A content. This also makes the nutrients more absorbable to the body as Diane of Balanced Bites explains:
“In our bodies, digestive breakdown is the mechanism by which we do this internally – by means of not only the physical churning in our stomach, but also by means of stomach acid, bile, and, perhaps most notably digestive enzymes. There are several ways in which the reduction of nutrients may occur: heat, synthetic chemical processing, and digestion (or fermentation, which is an exogenous means of pre-digesting nutrients). Heat is damaging to delicate nutrients, especially when they are isolated from their whole-food source. Synthetic chemical breakdown of nutrients is damaging as well.
Digestion or fermentation (enzymatic breakdown) is by far the safest and most effective way to reduce the molecular structures in foods to their end usable constituents. (If you are an organic chemistry-buff, perhaps you’ll know a lot more about what the following information means than I do) When reduction is initiated by digestion (digestive enzymes) or fermentation, 100% of molecules break “to the right” – which is how our body uses them best. When the reduction is initiated by either heat or synthetic chemicals, 50% of the molecules break to the left (which may be toxic or unhealthful at the very least) and 50% to the right.”"