Two things separate a good fish oil from a cheap one, and neither is the milligram figure on the front of the bottle. The first is the form. Most concentrated fish oils are ethyl esters, a cheaper processing route that the body absorbs less readily. Triglyceride form costs more to produce and it is the reason this sits at the premium end. The second is the source and what has been done to it. The oil comes from Wild Alaska Pollock, a short-lived fish low in the food chain and therefore low in accumulated contaminants, caught in the North Pacific. It carries Marine Stewardship Council certification for sustainability and a five-star rating from International Fish Oil Standards, which tests for purity, potency and freshness. Freshness matters more than people realise: rancid fish oil is worse than none, and it is what causes the fishy repeat. Vitamin D3 at 2500 IU is included alongside. The pairing is deliberate, and vitamin D deficiency is far more common here than the sunshine suggests, since most of the day is spent indoors and sunscreen blocks the wavelength the skin needs. One softgel daily, four months to a bottle.