During the last four years, national production of fish oil has increased appreciably due to the expansion of the "reduction" industries (fish flour). Nevertheless, this production is almost totally destined to industrial use (lubricants, tannery, etc.). In contrast, some countries like Japan, Canada and Peru have been using oil from different fish species for human consumption. In view of the above, the objectives of the present work were: first, to establish the experimental conditions for obtention of a hydrogenated fish oil and second, the formulation of fish and vegetable oil mixtures for use in the food industry. The methodology followed comprised: 1) characterization of crude fish oil through physical and chemical analysis; 2) adaptation of the vegetable oil refining procedures to fish oil, and 3) development of fish oil with vegetable oils. A hydrogenated fish oil with a melting point of 36 degrees C, iodine index of 80, and lovibond color, yellow 20, red 13, was produced. Based on the results of the sensory test, the possibility of using up to 30% extension of this oil with vegetable oils for frying, and up to 50% extension for baking, without affecting acceptability of product, was established.