New research shows that the absorption advantage of the triglyceride form is significant—up to 70% more than ethyl esters.
So, if you find a good value on a triglyceride form of fish oil, it should be as good as it gets. But, if the triglyceride form costs more than 70% as much as the ethyl ester form, the extra cost is not worth it.
But, remember, the research says 'up to 70% more.' That leaves a lot of wiggle room. What other factors contribute to that 70% more ? I remember reading that the foods consumed at or near the same times as the fish oil can change how the fish oil is absorbed.