Common questions

One softgel daily, with a meal. Taking it alongside food containing some fat helps absorption. There’s no advantage to taking several at once — omega-3 status builds over weeks, so consistency beats dose.

Honestly: for most people, nothing dramatic and nothing quickly. The mechanism is your cell membranes gradually changing composition, which takes roughly eight to twelve weeks of consistent intake. One bottle is 60 days, which is about the minimum sensible window to judge it on.

If you want something objective rather than a feeling, an omega-3 index test before you start and again after three months will tell you whether your levels actually moved.

Much less likely. Fish oil can separate and float in the stomach, which is what causes the fishy reflux. Phospholipid-bound oil disperses instead, and the astaxanthin limits the oxidation products responsible for the taste. This is one of the more reliable practical differences between the two.

No. Store it somewhere cool, dry and out of direct sunlight — a cupboard, not a windowsill. Heat and light are what degrade polyunsaturated oils.

No. Krill are crustaceans, and krill oil is a shellfish-derived product. If you react to shrimp, crab, lobster or prawns, do not take this. Algal oil is the omega-3 source to look at instead.

Talk to your prescriber before starting. Omega-3s can modestly affect platelet aggregation, so anyone on warfarin, clopidogrel, apixaban or similar should have the conversation rather than assume it’s fine. The same applies before scheduled surgery — many surgeons ask patients to pause omega-3 supplements beforehand.

Ask your midwife or doctor. Omega-3 intake during pregnancy is generally encouraged, but the appropriate source and dose is a clinical question, and shellfish-derived products specifically are worth raising with them.

Krill sit very low in the food chain and have short lifespans, so they accumulate far less of the mercury and persistent pollutants that concentrate up through predatory fish. That’s a genuine structural advantage of krill over long-lived fish, not a manufacturing claim.

It depends what you’re optimising for, and we’d rather answer this properly than sell you something that isn’t right for you.

Krill oil delivers omega-3 in a form the body handles efficiently, and it’s far more tolerable — no aftertaste, no reflux. If you’ve abandoned fish oil before, that difference is the whole point.

Fish oil is cheaper per gram of EPA and DHA and comes in much higher concentrations. If you tolerate it fine and want maximum omega-3 per pound, fish oil is the rational choice. More on this in the research.

Because krill oil isn’t concentrated the way most fish oil is. A 1000 mg krill oil softgel contains 250 mg of omega-3; a concentrated fish oil capsule of the same size might contain twice that or more.

When comparing any two omega-3 products, compare milligrams of EPA and DHA, not milligrams of oil. That is the single most useful habit in this category and most labels are designed to discourage it.

This isn’t for you — krill are animals, and the softgel uses bovine gelatin. Algal oil is the vegan source of EPA and DHA, and it’s where the fish get theirs from originally.

Krillzyme is currently between retail listings — our previous listing has been discontinued and the next isn’t live yet. You can leave an email and we’ll tell you the day it’s orderable. One message, no newsletter.

Trade and wholesale enquiries are welcome — get in touch and tell us a bit about your business.

Because one formulation done properly is more useful than six variations designed to fill shelf space. If we add something, it’ll be because it does a job this one doesn’t.