Fish collagen peptides, like those sourced from cows or pigs, have been shown to stimulate collagen production in the skin. Although all these sources demonstrate efficacy, research suggests that fish-derived collagen peptides have a higher level of biological activity. Research has shown fish-derived collagen peptides to be significantly better absorbed, which may be the primary reason for its greater efficacy. Other reasons may be related to the variance in amino acid sequences in fish skin, versus mammalian sources.
In addition to efficacy, the various sources differ in how they are processed. The thick hides of cows and pigs require 2-3 weeks of soaking in an acid or alkaline chemical to break down the tissue. Fish sources require no pretreatment and take approximately 36 hours to process into refined collagen peptide powder.
Cow and pig-sourced peptides may not be suitable for certain populations of people due to cultural or religious beliefs. Fish sources are typically consumed without such restrictions.
Lastly, cow and pig-sourced peptides have a significantly higher environmental footprint compared to wild fisheries, such as the Icelandic cod fishery. Moreover, the Icelandic cod fishery is sustainably managed and regarded as a gold standard for responsible fishing.