Anchovy oils

Oils extracted from the flesh of Engraulis species, prized for their high content of the long-chain omega-3 fatty acids EPA and DHA. They are refined, deodorised and increasingly concentrated into high-potency omega-3 supplements, functional foods and aquaculture feeds. Quality control centres on oxidation: these highly unsaturated oils turn fishy and rancid quickly, so processors monitor peroxide and anisidine values, blanket tanks with nitrogen and add antioxidants. Contaminant screening for heavy metals, dioxins and PCBs is standard, since small pelagics can accumulate environmental pollutants. Reputable oils carry third-party certification of purity and freshness.