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The study about masking odors and reducing oxidation was performed. Encapsulating properties of iota carrageenan (IC) and sodium casein (SC) for the coating of the fish oil were evaluated. Retention of fish oil (oil red o staining) after freeze-drying was observed by measuring absorbance. Highest amount of fish oil (70 ± 0.3% of initially added amount) was retained in a matrix consisting of IC and SC, in the ratio of 0.1:1:1 (w/w). Particle size varied from 2.0 to 3.2 μm. The fishy odor of raw fish oil was considerably reduced by encapsulation of IC and SC. A mixture consisting of IC-SC is an efficient encapsulant for fish oil encapsulation.