I know that by law, Ethoxyquin is used as a preservative in imported fish. So you really can't get around it. I heard somewhere that NLS no longer uses it, but I'll take that with a grain of salt. My concern is with foods that have it listed as an ingredient like Omega One. If it were listed as an ingredient, would that mean it would contain more Ethoxyquin than foods that do not list it? And is it a concern at all? I doubt that it is in such a significant amount to actually cause harm. But it could build up in the body over time... Does anyone know more about this? Any scientists here?