Fish oil is a lipid (fat) extracted from the tissues of oily fish such as mackerel, sardines, anchovies, and salmon. Culinary use of fish oil is limited due to its strong flavor and susceptibility to oxidation, which can result in rancidity when exposed to heat, light, or air; it is, therefore, seldom used for cooking or frying. Fish oils are typically polyunsaturated fats.
Traditionally, small quantities may be incorporated into sauces or dressings in some Nordic and East Asian cuisines, but its primary uses are nutritional rather than gastronomic.
Commercial fish oil is typically obtained through pressing and centrifugation of cooked fish or fish offal, followed by purification steps to reduce contaminants. Rich in omega-3 fatty acids, notably eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), fish oil has been studied for its potential cardiovascular, anti-inflammatory, and neuroprotective health benefits.
For culinary and supplemental purposes, stability is a key concern, leading to the frequent encapsulation of oil or addition of antioxidants to delay oxidative spoilage.
