Not certified by IFOS. They can say molecularly distilled but how you know if the oil is not rancid or still contain contaminations?

And how do you know if the fish oil you consume is in ethyl ester (EE) form and not triglyceride (TG) form? There's a big difference between EE and TG. TG being more expensive and better
A bit old news but still relevant
http://ausfoodnews.com.au/2015/01/22/fish-...arch-study.html

If they can show me their certificate of analysis + certified by IFOS and in TG form, I will buy regardless of brand.