Generic Amazon Omega-3 Fish Oil Review
Various (Amazon) · Last updated 1 June 2026
Trust Checklist0/6 passed
IFOS or MSC Certified
No certification
Triglyceride Form (better absorbed)
Often ethyl ester
Oxidation Tested
Frequently oxidised
Sustainable Sourcing
Unknown source
High EPA+DHA per serving
Low and unverified
Low-Mercury Source
Source unknown
Rating Breakdown
Pros & Cons
Pros
- Cheapest option
- Large softgel counts
- Easy to find
Cons
- Unknown sourcing and variable purity
- Often ethyl ester form (lower absorption)
- Frequently oxidised (rancid, fishy burps)
- Minimal testing, no certifications
Product Details
- Form
- Softgel (unspecified)
- Dosage per Serving
- 1000mg fish oil (~300mg EPA+DHA)
- EPA+DHA
- ~300mg EPA+DHA (unverified)
- Serving Size
- 1 softgel
- Servings per Container
- 120
- Price
- £5.99
- Price per Serving
- £0.05
- Other Ingredients
- Softgel (gelatin)
Full Review
Ingredient Quality
Unbranded fish oil from marketplace sellers has unknown provenance. It's often the cheaper ethyl ester form (lower absorption) and can arrive oxidised (rancid), which causes the classic fishy burps and reduces benefit.
Value Analysis
The price is lowest, but low EPA+DHA and poor absorption undermine the value. A few pounds more buys a certified, well-absorbed oil.
Effectiveness
Low and uncertain EPA+DHA, likely ethyl ester form, and oxidation risk all reduce effectiveness. You may be getting far less usable omega-3 than the label implies.
Who Is This Best For?
Not recommended. The small saving isn't worth the uncertainty around purity, absorption, and oxidation. Choose a certified option instead.
Where to Buy
Prices are approximate and may vary. As an affiliate, we may earn a commission from qualifying purchases at no extra cost to you. This does not influence our reviews or rankings of Generic Amazon Omega-3 Fish Oil.
Generic Amazon Omega-3 Fish Oil FAQ
Why do cheap fish oils cause fishy burps?
Fishy burps are usually a sign of oxidised (rancid) oil. Cheap fish oil often sits in warehouses and oxidises, or uses the ethyl ester form. Quality oils are tested for oxidation and use the triglyceride form, which is why they don't cause the fishy aftertaste.