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Derived from cold-water fatty fish such as sardines, mackerel, anchovies, and salmon. Concentrated through molecular distillation to isolate long-chain omega-3 fatty acids—primarily eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). Available in natural triglyceride, ethyl ester, and re-esterified triglyceride forms. Historically consumed in diets rich in seafood and cod liver oil.