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Microencapsulation of fish oil-oregano essential oil blends were done by spray drying method. Sodium caseinate, bovine gelatin, gum Arabic and maltodextrin were used as wall material. Fish oil and wall material was used at the ratio of 1:2:2. In order to improve the oxidative stability of the fish oil encapsulates, oregano essential oil was added at 0.50% concentration. Physical, chemical and oxidative stability of fish oil microencapsulates were analyzed. Microcapsules had a moisture content of 2.56-4.2%. Encapsulation efficiency of microencapsulates was found to be 39.60-65.13%. Morphological characterization of microcapsules was done by Scanning Electron Microscopy (SEM) revealing spherical shape of particles with wrinkles. Oxidative stability studies revealed that encapsulates prepared by sodium caseinate and gum Arabic with oregano essential oil showed lower TBA (0.58 mg malonaldehyde kg^-1) value than control (9.92 mg malonaldehyde kg^-1). Results indicated that oregano essential oil can be used to improve the oxidative stability of fish oil microencapsulates.