Animal sourced triglycerides have a high gel point, as a group while triglycerides from fish and veggies both have lower gel points. There is quite a bit of variation in the second group. There are some veg oils which have a higher gel point than fish, but these would be poor choices for the same reasons.
If it were me, I'd consider:
Can you get a 1 liter sample?
How badly do you need oil?
How much processing capacity do you have?
Do you have other oil sources to blend, just in case?
What vehicle(s) will it be run in?
All of these things could make some difference, but on balance, to me, the key issue is titration. If it titrates low, I'd take it.
