| Appearance | Transparent pale yellow liquid |
| Flavour | Very light taste of fish |
| Odour | Very light taste of fish |
| Colour | < 5 (GARDNER) |
| Eicosapentaenoic Acid (%) | 50-55% |
| Docosahexaenoic Acid(%) | 25-30% |
| Total omega-3-acids (%) | 80-90% |
| Eicosapentaenoic Acid (mg/g) | 430-480mg/g |
| Docosahexaenoic Acid (mg/g) | 215-265mg/g |
| Total omega-3-acids (mg/g) | 700-800mg/g |
| Acid Value | NMT 1 mg KOH/g |
| p-Anisidine Value | NMT 20 |
| Peroxide Value | NMT 5.0 meq/kg |
| Moisture | NMT 0.1% |
| Impurities | NMT 0.1% |
| TOTOX | NMT 26 |
| Cholesterol | NMT 0.5% |
| Unsaponifiable Matter | NMT 3.0% |
| Saponification Value | 150 to 200 mgKOH/g |
| Cold Test | 3hr. @ 0°C |
| Iodine Value | NLT 170 g(l)/100g |
| *Lead | NMT 0.1 ppm |
| *Arsenic | NMT 0.1 ppm |
| *Cadmium | NMT 0.1 ppm |
| *Mercury | NMT 0.1 ppm |
| *DDT | NMT 0.05 mg/kg |
| *DDD | NMT 0.05 mg/kg |
| *DDE | NMT 0.05 mg/kg |
| *HCB | NMT 0.05 mg/kg |
| **PCBs | NMT 0.09 mg/kg |
| **Dioxins | NMT 2.0 ng-TEQ/kg |
| Total aerobic microbial count | NMT 10³ CFU per g |
| Yeast and mould count | NMT 10² CFU per g |
| Salmonella | absent per 10g |
| Coliform | absent per 1g |
| Staphylococcus aureus | absent per 1g |
