That fishy burp an hour after your omega-3? It’s not you. And it’s not just bad luck.

Fresh fish doesn’t smell fishy — neither does fresh oil

That sharp, fishy smell — and the burp that tastes like it — is what oil starts to do as it ages. Chemists call it oxidation. Your nose calls it rancid. Omega-3 oils are some of the most fragile oils there are: every month in a drum, every degree of heat, every bit of oxygen along the way, the oil keeps changing after it’s made. By the time some of it reaches a softgel, it has a lot to say on the way back up.

Ask a different question: not which brand — how fresh?

Our krill oil is extracted mechanically, right on the boat, and goes into softgels in small batches while it’s fresh — because the shorter the trip from the water to the capsule, the less the oil has to repeat.

A continuous pumping system brings krill straight aboard
Mechanical extraction on the boat — no chemicals, nothing added
Small batches, encapsulated while fresh
Only the astaxanthin that was already in the krill

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Honest answer, not a pitch. — captainskrilloil.com

Video visuals are AI-generated illustrations of our process. These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.