Can the oil obtained from boiling fish be eaten?

Generally speaking, whether fish oil extracted by simmering is edible depends on the quality of the fish and the preparation method. Oil made from fresh fish without signs of spoilage is safe to consume, while oil derived from spoiled fish or contaminated during processing should not be eaten. The detailed analysis is as follows:

If fresh fish with no unpleasant odor is used, thoroughly cleaned before extraction, and the resulting oil has no rancid smell or cloudy sediment, it is generally safe for consumption. Fish oil contains beneficial nutrients such as unsaturated fatty acids, and moderate intake can provide energy. It can also enhance flavor when used in cooking or cold dishes.

If the fish is not fresh or has an off odor, or if it was not properly cleaned during processing, the oil may contain impurities and harmful substances. Furthermore, improper storage after extraction—such as when the oil develops a rancid (off) taste, darkens in color, or becomes cloudy—indicates spoilage. In such cases, the oil should not be consumed, as it may cause gastrointestinal discomfort.

When preparing fish oil at home, use live, fresh fish and thoroughly remove internal organs, scales, and impurities. Control the heat during simmering to avoid excessive temperatures that could degrade nutrients. The freshly made fish oil should be consumed promptly; any leftovers should be sealed and refrigerated, and not stored for more than three days.