Omega-3 polyunsaturated fatty acids (PUFAs) have therapeutics and health benefits. It plays an important role in maintaining normal physiological functions and protects against cardiovascular diseases. To harness their beneficial health effects, daily consumption of omega-3 fatty acid-fortified food has been recommended. Susceptibility of omega-3 fatty acids to oxidation proved a major hurdle in the development of PUFA-enriched food. Lipid oxidation decreases the shelf life, nutritional value, consumer acceptability, and functionality of fortified food items. In addition, oxidized products of omega-3 fatty acids are believed to pose serious health hazards. Emulsification of omega-3 fatty acids prevents oxidation and off-flavor formation in foods fortified with omega-3 fatty acids. Emulsion can be made by phase titration, phase inversion, homogenization, and sonication methods. Proteins and polysaccharides are employed as emulsifiers and form coating around oil droplets during the process of emulsion formation. Stability to the emulsion of omega-3 fatty acids is further improved by using a variety of microencapsulation techniques. Emulsion of omega-3 fatty acids prevents lipid oxidation and offers not only increased stability and shelf life but also better bioavailability.