This study was conducted to figure out the effect of grilling (180oC / 30 minutes) and frying (180oC/20-30 minutes) on the fish oil stability. Two different fish species were employed in this study. The first one is Bolti (oreochromis nilotion), where the second is Mullet (Mugil cephalus). Bolti fish was caught from two different types of water (farm and river water), where mullet fish was caught from (farm and marine water). Upon coughing, fish were stored at chilling temperatures (refrigeration, 4oC and ice boxing 0oC). Fish were subjected to two different heating treatments ( grilling at 180oC for 30 minutes and frying at 180oC for 20 to 30 minutes). Oil was extracted from grilled and fried fresh and cold stored fish ( refrigeration, 4oC and ice boxing, 0oC). Oxidative parameters ( peroxide value, anisidine value, totox value, diene and thiobarbituric acid) as well as hydrolytic rancidity parameter (free fatty acids) were performed in the extracted oil. The obtained results revealed that:  The effect of frying on the stability of oil extracted from fish was higher than that of grilling regardless to fish species. In addition, stability of oil extracted from river and marine water fish was relatively higher than that extracted from farm water fish. Storaging fish at chilling temperature (refrigeration, 4oC and ice boxing 0oC)  improving the oxidative and hydrolytic rancidity parameters of the extractable oils upon subjecting fish to grilling and frying treatments. Grilling and frying times ( about 30 minutes) was too short to effect the stability and safety of fish oils.