For the effective utilizing of refined filefish viscera oil, it was added to fish meat paste based products as a dietary supplement of polyunsaturated fatty acids. The storage stability and physicochemical properties of the product(kamaboko) was tested. Lipid oxidation of kamaboko could be retarded and texture expressed as jelly strength could be enhanced by adding of emulsion curd prepared from water, refined filefish viscera oil and soybean protein and sodium erythorbate during the storage at 5$^{circ}C$. These results suggested the possibility that the refined filefish viscera oil containing highly polyunsaturated fatty acid, especially EPA and DHA could be used as a food ingredient for dietary supply of the lipids.