The characteristic pink to red-orange color comes from two molecules: Astaxanthin and Canthaxanthin, a blood-red plant pigment commonly found in krill, micro algae, and shrimp. Both of these molecules also serve as powerful antioxidants.

Because our oil is sourced only from wild-caught fish, which spend their lives foraging the ocean for their food, the amount of these molecules may vary depending on where and what type of food the fish were finding before they were caught. This is why the color of the resulting oil can vary.