In fish oil the fish has already converted what it eats into EPA and DHA - two metabolites of alpha-linolenic acid that all species convert in the body.
The human body converts the alpha-linolenic acid to EPA and DHA, the Omega-3 found in fish and algae supplements.
Chia seeds are a renewable source for the Omega-3s we need. By using chia rather than fish oil we’re reducing pressure on diminishing fish stocks - and there's no fishy after taste or the dreaded fish oil burps!
(Note: Just because fish oil comes from a fish this does not mean it should smell or taste like fish. When Omega-3 oxidizes it gives off a fishy smell and flavour which means it has gone rancid and is doing more harm than good. All Omega-3 will have this fishy smell and taste when it goes off - just nature’s way of letting us know it’s past it's "use by date". )
Omega-3 is very sensitive to heat and oxygen, both of which we have in our bodies. The Omega-3 in chia seeds is heat tolerant up to 180°C (350°F) and the high antioxidants protect it from oxidizing in our system which is why people feel chia working when they use it correctly.