Fish Oil (Omega-3)

Fish oil (CAS 8016-13-5) is the refined body oil of wild-caught pelagic fish, principally Peruvian anchovy (Engraulis ringens), sardine (Sardinops sagax) and mackerel (Scomber spp.). It is pressed and separated from whole fish, then alkali-refined, bleached, winterised and deodorised to give a clear pale-yellow to golden oil in its native triglyceride form. The workhorse trade grade is 18/12 - a minimum of 18% eicosapentaenoic acid (EPA, C20H30O2) and 12% docosahexaenoic acid (DHA, C22H32O2) as fatty acids - which is the feedstock for most downstream omega-3 formats and the most economical source of long-chain marine omega-3. Where a pharmacopoeial specification is needed, the same oil is supplied to Ph. Eur. monograph 1912 (Fish oil, rich in omega-3 acids), which requires a minimum of 13.0% EPA, 9.0% DHA and 28.0% total omega-3 acids. Oxidation is controlled to the GOED Voluntary Monograph ceilings of peroxide value 5 meq/kg, p-anisidine value 20 and TOTOX 26, and persistent organic pollutants are held within the EU marine-oil limits of Commission Regulation (EU) 2023/915. Every batch is stabilised with mixed natural tocopherols, filled under nitrogen and shipped with a full CoA covering fatty acid profile by GC, oxidation values, heavy metals, dioxins and PCBs. The material is of marine animal origin and is therefore neither vegan nor vegetarian. It carries FISH as a declarable allergen under EU Regulation 1169/2011 Annex II; note that highly refined oils fall outside the major-allergen definition in the US FALCPA, so labelling obligations differ by destination. It is free from milk, egg, soy, gluten, crustacean and nut inputs. Supply can be routed through MarinTrust or Friend of the Sea certified chains where the buyer's programme requires documented sustainable sourcing, and halal and kosher certification is available on request.