FISH OIL

Obtaining fish oil depends on the percentage of fat contained in the raw material. To extract the anchovy oil, the fish is subjected to a cooking, pressing, centrifuging and decanting process.It is a product of great nutritional value and has a high content of omega-3 polyunsaturated essential fatty acid, EPA (eicosapentaenoica cid C20: 5 n-3) and DHA (docosahexaenoica cid C22: 6 n-3), originally considered a “by-product” of the manufacture of fishmeal, today it has become a scarce product, of high comercial value and of increasing demand for its properties for animal nutrition and human health.