Krill as Food

Krill are tiny, shrimp-like crustaceans that have been harvested from the ocean as food for humans since at least the 1800s. Japan and Russia started it all, eventually leading to larger-scale fishing during the 1960s and '70s in the North Pacific and Antarctic Oceans. There are 85 krill species worldwide. For many reasons including pristine waters, the best species for human consumption is Euphausia superba, the Antarctic krill.

Krill are peeled and served as "okiami" in Japan. They taste salty and a bit on the wild side. Measuring up to 2.5 inches long, the typical Antarctic krill delivers about 15 per cent high-quality protein and a wealth of omega 3 essential fatty acids, life-giving phospholipids, ultra-potent antioxidants, choline, a newly-discovered flavanoid, and important minerals including iron and calcium.

The krill's great renewable abundance and high nutritional value make it an excellent candidate for large-scale use as a "food of the future."

Meanwhile, krill oil has emerged as a superior source of omega-3 in the form of dietary supplements that clinical studies have proven to be highly beneficial to human health. Most Americans are deficient in omega-3 and everyone needs it. Explore this site for the many exciting benefits of krill oil and unleash its unique health-promoting potential on every cell in your body now!

1Statements on this website have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease.

Precautions: If you are pregnant, nursing, allergic to fish or shellfish, have a blood coagulation condition, are taking anticoagulants such as warfarin, or are currently under a physician's care for a health condition, please consult a healthcare professional prior to use.

NKO™ is a trademark of its manufacturer, Neptune Technologies and Bioresources, Inc.