Fish oil comes from the tissues of oily fish. The best sources are cold-water, fatty fish. Fish oil can be obtained from eating fish or by taking supplements. Fish that are especially rich in the beneficial oils known as omega-3 fatty acids include mackerel, tuna, salmon, sturgeon, mullet, bluefish, anchovy, sardines, herring, trout, and menhaden. They provide about 1 gram of omega-3 fatty acids in about 3.5 ounces of fish. When it comes to human consumption of fish oil, you can get it from fish themselves or from a fish oil supplement. The fish used as sources do not actually produce omega-3 fatty acids, but instead accumulate them by consuming either microalgae or prey fish that have accumulated omega-3 fatty acids. Fish oil is used for a wide range of conditions. It is most often used for conditions related to the heart and blood system. Some people use fish oil to lower blood pressure or triglyceride levels (fats related to cholesterol). Fish oil has also been tried for preventing heart disease or stroke.
| Name | Fish Oil |
|---|---|
| Common/English Name | Marine Oils, Omega Fatty Acids, N-3 Fatty Acids, Omega 3 Fatty Acid, W-3 Fatty Acids, Fish Oil Fatty Acids.1-3 |
| Oil Color | Yellow |
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| Traditional Uses |
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| Calories in 1 tbsp (13.6 gm) | 123 K cal |