The oxidative stability of lipids from eel (Anguilla japonica) fed diets containing different concentrations of conjugated linoleic acid (CLA) was studied. Eels, 3 weeks of age, with an average weight of 160 g, were randomly divided into 5 groups (5 fishes/group) by body weight, and assigned to one of the five CLA-supplemented diets at the following concentrations: 0, 0.5, 1.0, 2.5, and $5.0\%$ CLA. After 8 weeks of feeding, eels were sacrificed and the total lipid contents were extracted. The lipids from each treatment groups were stored at $37^{circ}C$ for 5 weeks. Changes in the fatty acid profile, lipid class, weight gained, peroxide value (POV) and carbonyl value (COV) of the lipid from each treatment groups were analyzed weekly. The composition of CLA in the lipids of eels fed with 0.5, 1.0, 2.5, and $5.0\%$ CLA-supplemented diets were 0.5, 1.7, 3.3, and $6.2\%$, respectively After 4 weeks of storage, the proportion of polyunsaturated fatty acids (PUFAs) in the lipid of eels fed diets containing 1.0 and $2.5\%$ CLA were 15.3 and $14.8\%$, respectively. Whereas, lipid extracted from eels fed with 0.5 and $5.0\%$ CLA-supplemented diets contain 11.8 and $7.4\%$ PUFAs, respectively. Lipid from the control sample contained $9.0\%$ PUFAs. POV and COV were found to be the lowest in the lipids samples from 1.0 and $2.5\%$ CLA diets. These results indicate that lipids from diets containing 1.0 or $2.5\%$ CLA were more stable against oxidative rancidity relative to other concentrations, suggesting that these are the appropriate CLA concentrations for the production of stable eel lipids.