Fish oil is oil derived from the tissues of fatty fishes. This oil naturally contains the Omega-3 fatty acids eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). Fish oil is now recommended for a healthy diet. It is beneficial to eat fish once a week (or more) but care must be taken to avoid the fish species which contain the toxin mercury or other contaminants such as Chlordane. The list of fish includes: Largemouth Bass, Sturgeon, and others such as Shark, Swordfish, King Mackerel, and Tilefish. Note that these species are often predators, which can accumulate toxins due to their position at the top of the food chain.

External links

• International Fish Oil Standards (http://www.nutrasource.ca/ifos_new/index.cfm)
  • An organization concerned with the quality of omega-3 products as it relates to the international standards established by the World Health Organization and the Council For Responsible Nutrition for purity and concentration.
• Fish Oil Blog (http://www.fishoilblog.com/) News and commentary on the latest developments and benefits of fish oil and omega-3 fatty acids.