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Omega Galil Products Store - Fresh Omega 3 from the refrigerator

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Fish oil

Omega 3 fish oil | Active Ingredient: 600 mg/capsule
200 capsules per jar
cost overseas S&H included:
54 $

Fresh omega 3 from the fridge!

Capsules of omega 3 fish oil, stored in refrigeration to inhibit oxidation.

Active Ingredient: 600 mg\capsule | 200 capsules\ jar

Price 190 NIS per jar (The price per jar drops  with order size as specified in the order page)

Active Ingredient: 600 mg\capsule consisting of:

400 mg EPA : 200 mg DHA

A ratio of 2:1 in favor of EPA is similar to the natural composition of small sea fish, and is recommended for all people, at any age in any health condition.

The product is kept refrigerated at 7c to protect against oxidation.

Refrigerated storage

We've all heard a lot about the health benefits of omega 3 fish oil ...
Whether we have cardiovascular conditions, suffer from allergies, suffer from attention deficit disorders or simply want to maintain a healthy body, we all need to provide it with one of the most necessary and useful foods- marine omega 3 fatty acids.
Is the omega 3 you consume really as effective as expected?
It turns out that fish oil omega 3 is a very oxidation sensitive food. Oxidation is a chemical process that changes the molecule and produces harmful free radicals called peroxides which give it the "tingy" taste and aldehides which give it the "spoiled fish" taste. External oxidation factors are exposure to heat, moisture, oxygen and direct UV from sunlight. A new study from the Technion in Haifa found that the most critical factors are heat and humidity, and researchers were surprised to discover the relatively high importance of moisture in the oxidation process, even more than temperature. The oxidation process is an accelerating chain reaction, meaning the more oxidized the oil the faster it further oxidizes. This response is unstoppable by simple means, and moreover it is accelerated within our body encountering oxidation catalysts such as iron and reactive oxygen species (ROS) in our blood. Therefore, we want to consume omega 3 fatty acids with an initial oxidation level as low as possible.
The higher the initial oxidation level of the oil, and the longer the exposure to oxidation catalysts, the higher the oxidative value of the oil, which will change its taste, smell and efficiency. In extreme cases of oxidation values that are much higher than the limit, oxidized fish oil may also cause health damage (Yes, there is a standard for fish oil oxidation which was defined by the global omega 3 organization GOED. The oxidation value is called TOTOX for Total Oxidation and its maximal value for human consumption is TOTOX=26). But there are good news– simple storage conditions can be created that drastically slow down the oxidation process and those are the conditions in the refrigerator.
The refrigerator provides optimal conditions for reducing oxidation: cold and dry air (Cold air is always dry air) and complete darkness (There is this little man that turns off the light in the fridge when you close the door).
Protection against oxygen is achieved with the gelatin capsule due to natural gelatin's excellent oxygen barrier properties, but it does not protect against humidity heat and light.
Remember, omega 3 fats oxidize very quickly and need adequate protection from exposure to heat, moisture, oxygen and sunlight. Oxidized oil is less effective and even harmful as it is more oxidized.
Guy Ben-Zvi, the founder of Omega Galilee, which provides fresh omega 3 fish oil from the fridge, has been working on this problem for over a decade. The company was established following the personal experience of Guy and his family. More than 10 years ago, a family member was diagnosed with Tourette's syndrome and suffered from psychiatric symptoms and tics. After a conventional medical journey during which they despaired of the drug treatment with Halidol (an antipsychotic drug used in schizophrenia) and its terrible side effects "our tiger turned into a frightened mouse", they began trying omega 3 fish oil, and to their wonder the treatment succeeded! As part of their experimentation with the treatment, which was then new to the world, they noticed that certain production batches of omega 3 fish oil produced effective results in treatment while other batches did not. In search of the cause, Guy turned to the researchers and manufacturers of omega 3, and discovered that the long shelf life in the pharmacies in Israel was detrimental to its oxidation and hence to its efficiency. Further research has shown that oil oxidation due to humidity and high temperature is the main factor in the effectiveness of omega 3 products, and this is what Guy specializes in to this day.
Nice to meet:
Fresh fish oil Omega 3
From the refrigerator

Fresh omega 3 from the fridge!

Consider omega 3 products that stand on a shelf in an average Israeli summer, hot and humid, for several months and sometimes even a year. This is a long period of heat and humidity. To illustrate the idea, think about fish you buy in the market or supermarket, always on ice or frozen - would you buy fish, or milk, that was kept for two weeks on the shelf without refrigeration? So why would you buy fish oil off the shelf without refrigeration?

Specification and functional composition

Omega 3 is an oil property that defines the first unsaturated bond in a chain from its "omega" (terminal) end. Not all types of omega 3 fatty acids are biologically active. EPA and DHA are marine omega 3 fatty acids with biological activity, or so-called active ingredients. ALA, the plant omega 3, is not a bio active ingredient itself but is converted by our body through special enzymes to EPA and DHA. But most humans are poor convertors of plant to marine omega 3 and many of those do not consume enough sea food and fish.

EPA ratio to DHA: This ratio is extremely important. The optimal recommended ratio between EPA and DHA is from 3:2 to 2:1 in favor of EPA and in no case less than 1:1. A high ratio of DHA to EPA is not healthy!)

Capsule weight is about 1500 mg and contains at least 1000 mg fish oil containing:
At least 600 mg active ingredient omega 3 consisting of: 400 mg EPA and 200 mg DHA
465 mg fish oil in various inactive fractions (including Omega 3, 6, 9, 7 and 11)
Approximately 2 mg of natural mixed Tocopherols (its function is to keep the oil from oxidation during shelf life).
Product Specifications:
Gelatin capsules containing 1065 mg fish oil plus natural tocopherol mixture as antioxidant.

Oil Type: Ethyl Ester Fish Oil 4020 EE
Contents: 100% fish oil from a source off the coast of Peru and Chile. 95% to 99% anchovies, and the rest are sardine and mackerel.
Production process: Molecular distillation process which includes deodorization, winterization and toxins removal by activated carbon and clay. The whole process of production and storage of raw oil is done under nitrogen to prevent oxidation.
Quality tests: The product undergoes about 30 quality tests including acidity and oxidation, composition and chemical analysis, presence of pathogens (bacteria and fungi), presence of toxins such as mercury and other heavy metals, dioxins and PCB's.
The product is tested for quality and cleanliness from pathogens, toxins and toxic metals according to the most stringent standards.
The product is imported, packaged and stored under license from the Israeli Ministry of Health.
Technical Data Sheet

Test certificate of the product being sold now

Storage conditions

Before capsulation the oil is kept under nitrogen in 190 kg drums. After capsulation the capsules are stored in dark sealed bulk containers both in the overseas manufacturer's warehouse and in the Omega Galilee refrigerated warehouse in Israel. Shipping is done by air or by sea in cooled containers.
Refrigerated storage conditions in Israel are the key to product quality because there it spends most of its shelf life. Omega 3 fish oil tends to oxidize very quickly, which destroys the active ingredient and makes it inactive. Since fish oil products are on the shelf for several months, proper storage conditions should be maintained to protect the product from oxidation.
Omega Galilee keeps the product refrigerated at 7c during the months of storage in Israel, thus providing you with maximum active, non-oxidized oil.
Recommendations for use:
Recommendations for use of Omega Galilee fish oil are intended for optimal use of the product. The recommendations are based on the body weight and health status of each person, regardless of height, age or sex. We provide a dose calculator for the free use of our customers. The calculator is based on the concentration of our fish oil product and assumes that the oxidation level is below the GOED limit of TOTOX = 26. Use of the calculator for products with higher oxidation or other EPA and DHA concentrations may be misleading


We have many customers who are strict about Kosher. Thus many religious customers ask whether the product is Kosher. This question is in fact divided into two: Is the product kosher and does the product have a kosher certificate?
Regarding the second question, the answer is negative: The factory does not have a kosher certificate.
But the answer to the first question is given to everyone's decision. We have compiled for you the information we have about the product, as well as a "Halacha ruling" ("Psak Halacha" by the late Rabbi Ovadya' Yosef, God rest his sole) ‎‏regarding the kashrut of fish oil. Based on these you can make your decision. You are invited to take the following information to your Rabbi and consult with him in order to make the right decision for you and your family.
Are the fish kosher?
Yes. The oil is produced from kosher fish. The oil is made from mackerels, sardines and anchovies. There is a manufacturer's statement about the composition of the fish used for the oil.
Is the envelope of the capsule kosher?
The capsule is made of gelatin produced from bovine skin and bones. In light of consultations with religious people who learned the laws of kashrut, we learn that the process of producing gelatin is such that it turns it into "non-animal food," so there is no need for kashrut (cooking and chemical treatment at a very high temperature of 180 degrees for many hours, leaves no component of the animal in the product). By the way, gelatin is used as an envelope for many drugs, both solid capsules for powder and soft capsules for liquids such as fish oil or liquid pain killers.
Is there any need of kashrut for fish oil capsules?
Rabbis and other religious leaders who accompany our clients often explain why there is no kashrut obligation for medicine in general and fish oil in particular:
The product is not palatable.
A dog will not taste it.
The quantity is smaller than an olive.
The oil does not come in contact with the mouth thanks to the gelatin, which itself is a "non-animal food" which only dissolves in the gut.