^^^^Good friggin question! The answer is we don't know how long they have been there. They are relying on at best very quick processing, probably some form of pasteurization (crazy since even low heat destroys the stuff....and the preformed efa's like epa and dha are even less stable) and the addition of antioxidants. The expiration dates are vastly overstated. Etc, etc. Making them "shelf stable" simply allows them to penetrate more markets and they save more money. You look at milk and bread and they rotate stock and discard the old stuff. Fish oil is very costly to produce so....

This is exactly why I buy oil only from the fridge (health food store, vitaminshoppe, etc.) Cold pressed. Vitamin E added (real E not synthetic) and kept cold from the get-go. You'll notice on those products that the expiration date comes much sooner.

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If you act sanctimonious I will just list out your logical fallacies until you get pissed off and spew blasphemous remarks.