Crude Fish oil from several species* of commercial fisheries, approximately 45% tuna (FAO Areas 34, 47, 51), 35% pelagic species such as sardine (FAO 27, 34) and mackerel (FAO 27, 34), and 20% from other oily fish species. Produced by physical extraction under thermal control, ultrafiltration for the removal of impurities, and traceable through a