Summary: The function of Polyunsaturated Fatty Acid such as DHA, EPA are now well known world widely through strong scientific evidences and the importance of nutritional value and popularity are increasing every day all over the world with the name of omega 3 fatty acids.^1,2,3^ However, the fish oil, the source of omega 3 fatty acid had been considered as very vulnerable to oxidation. Many papers say the reason why is because its very easy to oxidize fish oil. The greater the Polyunsaturated Fatty Acid contents in the fish oil is, the faster oxidation takes place.^4,5^ Here I show that tuna oil extracted from Albacore Tuna Head in closed circuit under low temperature, at first decompressing then pressurizing and heating in a container, is very stable against the oxidation and conserved natural contents of Vitamins richly. The oil ware kept in a transparent bottle under natural light and some time under the sun light, with room temperature and opened every day for the sensual odor test during three months. This oil showed a stability of Fatty Acid Composition, Acid Value and Peroxide Value. That mean omega 3 fatty acids are more easy to handle and ample use as food ingredient to put it in many foods such as in a ketchup, mayonnaise, bread and noodle, rather than use in the capsules only
