Separated from fresh sardines during cooking and pressing — a natural source of omega-3 fatty acids supporting growth, survival and health of farmed fish.

| Parameter | Specification |
|---|---|
| EPA + DHA | min 23% |
| Free fatty acid (FFA) | max 3% |
| Moisture & impurities | max 1% |
| Peroxide value | max 10 meq/kg |
| Iodine value | min 150 |
| Antioxidant | as needed |
| Contaminants | negative |
Oil is separated by tricanter centrifuge during cooking and pressing of fresh sardines. Our laboratory verifies free fatty acid, peroxide value and iodine value on every batch, with periodic cross-checks by SGS, Angler BioChemLab and SIG Laboratory.




