Fish oil is derived from the tissues of oily fish and is a rich source of omega-3 fatty acids, including eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). These fatty acids are precursors to certain eicosanoids that are known to reduce inflammation in the body and improve hypertriglyceridemia.

In recent years, there has been a great deal of controversy surrounding the role of fish oil in cardiovascular disease. While some studies have shown that fish oil supplementation can help prevent cardiac death, others have reached different conclusions. The evidence is still being evaluated, but it appears that fish oil may have some potential benefits for heart health.

In addition to its potential benefits for cardiovascular health, fish oil and omega-3 fatty acids have also been studied for their effects on a wide variety of other conditions. These include clinical depression, anxiety, cancer, and macular degeneration. However, the evidence supporting the use of fish oil for these conditions is not yet conclusive.

It is important to note that the fish used as sources for fish oil do not actually produce omega-3 fatty acids themselves. Instead, they accumulate these fatty acids by consuming microalgae or prey fish that are rich in omega-3s. Fatty predatory fish such as sharks, swordfish, tilefish, and albacore tuna may be high in omega-3s, but they can also accumulate toxic substances through biomagnification.

For this reason, the United States Environmental Protection Agency recommends limiting consumption of certain predatory fish species due to their high levels of toxic contaminants such as mercury. Dioxins and other pollutants such as PCBs and chlordane may also be present in these fish.

Fish oil is also used in aquaculture feed, particularly for feeding farmed salmon. Marine and freshwater fish oils vary in their content of arachidonic acid, EPA, and DHA. Different species of fish range from lean to fatty and their oil content varies accordingly.

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