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Why Fresh Krill Oil Should Have a Fishy Smell

The smell you experience should be the same as if you took live krill and crushed them in your hand or if your were smelling a fresh batch of extracted oil. Krill is uniquely different from fish oil, it's a crustacean oil and naturally has a stronger smell. When krill is packed in a low oxygen, air tight environment, like our Total Freshness SystemTM provides, a lower number of the very light, therapeutic oils escape the gelcap and don't evaporate off like they would in inferior packaging.

Our packaging retains more of the light therapeutic oils that have a distinct aroma, so you smell more of them when you open the package. Once the package is open for a few minutes the initial smell will dissipate as a very small portion of these oils escape. Krill oil not packaged in an oxygen tight package will have a bland smell when opened indicating that a great deal of the light therapeutic oils have been lost escaping the softgel and then through the package surface till none are left. Keeping your pouch tightly closed between uses helps retain maximum potency.

An example of changed aroma with low oxygen packing is vacuum packed beef, once it is sealed it turns brown and smells different when initially opened. The low oxygen environment changes the oxidation chemistry and retains volatile aromatic oils naturally present in the meat that would otherwise vaporize off, thus preserving the quality of the meat for a longer time than if it wasn't vacuum packed. When initially opened the meat smells quite different than you would expect fresh beef to smell, almost to the point of thinking it is spoiled even though it is fresh. Once opened for a bit the meat returns to an expected color and aroma.

Fish oil derived from oily fish is different when assessing freshness though. The open oil does have a distinct fishy smell much like you would smell skinning a freshly caught oil fish. Once packed in a softgel though the fishy smell goes away and only a bland aroma should remain. This is because fish oil has fewer volatile oils to escape the gelcap compared to krill. When fish oil oxidizes and begins to go rancid more volatile oils develop that can escape the softgel producing the rancid slightly old fish smell one would expect from a bad batch of fish oil capsules. To learn more visit our article "The Fish oil Industry's Dirty Secret".