To prevent loss of w3 polyunsaturated fatty acids over long-term preservation, the effects of temperature and oxygen absorber on the fatty acids of sardine oil stored in air-tight film were studied. The fatty acids of sardine oil and lipids in the diet of experimental animals rapidly decreased over 1 month at 22°C. The amounts in the diet decreased slowly at 2°C; however, no alterations in the oil samples were observed for 6 months. Also, the amounts did not change at -30°C. Significant changes in samples treated with oxygen absorber were not observed under all temperatures during 6 months storage (P > 0.05). These results indicate that treatment with an oxygen absorber and/or freezing can prevent ω3 polyunsaturated fatty acids of fish oil from decreasing during storage.