What species of fish provides your oil?

Main Source of Fish Oil

Fish oil typically comes from small, cold-water fatty fish species rich in omega-3s like EPA and DHA. The most common sources are anchovies (Engraulis spp., especially Engraulis ringens from Peru), sardines (Sardina pilchardus or Sardinops sagax), and mackerel (Scomber spp.). These are sustainably sourced from wild fisheries in the Pacific and South Atlantic Oceans.[1][2]

Why These Species?

Anchovies and sardines dominate because they have high oil content (15-30% of body weight), rapid reproduction rates for sustainability, and low levels of contaminants like mercury due to their short lifespans and position low in the food chain. Mackerel adds variety but is used less due to stronger flavor.[3]

Other Common Sources

• Herring (Clupea harengus): Popular in Nordic regions for its 20% oil yield.
  
• Capelin (Mallotus villosus): Used in some Alaskan products.
  
• Menstruum (Pollachius virens): Occasionally for cod liver oil variants.
  Cod liver oil specifically derives from Atlantic cod (Gadus morhua), but it's distinct from standard fish oil as it includes vitamins A and D.[2][4]
  
  

Sustainability and Sourcing Concerns

Most reputable brands certify via Friend of the Sea or Marine Stewardship Council, prioritizing Peruvian anchoveta fisheries that rebound quickly. Overfishing risks exist with unregulated mackerel stocks.[1]

Differences in Product Labels

Check labels for exact species—'fish oil' is generic, but 'anchovy-sardine blend' is common. Molecularly distilled oils purify regardless of source to remove PCBs and heavy metals.[3]

[1]: NOAA Fisheries - Fish Oil Sources
[2]: FDA GRAS Notices on Fish Oil
[3]: Omega-3 Industry Review (GOED)
[4]: FAO Fisheries Report on Small Pelagics