Consumption of polyunsaturated fatty acids (PUFAs) from fish may provide health benefits. However, the PUFAs from fish can be easily oxidised, and consumption of the resulting lipid peroxides may be a contributing factor to the development of metabolic disorders such as obesity, type 2 diabetes and cardiovascular disease. Red wine and green tea contain polyphenolic antioxidants that may prevent the production of lipid peroxides in fish and their oils during cooking and frozen storage. The aim of this study was to investigate the effects of red wine and green tea on lipid peroxide formation in fish and its oil. The effects of red wine and green tea on lipid peroxidation in whole fish was investigated in salmon fillets that were fried for 20 min with no treatment (control), pre-soaked in 20 ml red wine (pre-RW) or green tea (pre-GT) for 60 min prior to frying; fried with 20 ml red wine (+RW) or green tea (+GT); or post-soaked in 20 ml red wine (post-RW) or green tea (post-GT) for 60 min following cooking. Measurement by TBARS assay showed significant reductions in malondialdehyde concentrations in the pre-RW (-77.9 %; P<0.001), pre-GT (-59.8 %; P<0.0001), +RW (-53.2 %; P<0.001), +GT (-55.3 %; P<0.0001), post-RW (-53.8 %; P<0.01) and post-GT (-30.1 %; P<0.0001), compared to control salmon that was fried for 20 min with no red wine or green tea. The effects of red wine and green tea on lipid peroxidation in fish oil was then tested by heating cod liver oil to 130°C for 30, 60, 90 or 120 min. Compared to the control, red wine and green tea added 15 min prior to incubation reduced malonaldehyde concentrations by -54.7 % (P<0.0001) and -77.1 % (P<0.0001), respectively, and red wine and green tea added at the time of incubation by -54.7 % (P<0.0001) and -31.5% (P<0.045), respectively. Lipid peroxide concentrations were not significantly reduced by post-incubation addition of either red wine (-0.70 %, P<0.8009) or green tea (-2.0 %, P<0.762). To investigate the effects of green tea on lipid peroxidation during long term freezer storage, fillets of salmon were stored at -10°C for up to 16 weeks. Compared to the -10°C control, there was a significant reduction in lipid peroxidation for salmon fillets containing instant powdered green tea at week 8 (-74.2 %; P=0.0107) and week 16 (-54.8 %; P=0.0013). There were trends for reductions in lipid peroxidation in the green tea leaf treated salmon fillets at week 8 (-51.3 %, P=0.0732) and for the instant green tea treated salmon at week 12 (-29.0 %, P=0.0549). It is concluded that red wine and green tea are effective at inhibiting the oxidation of PUFAs from fish during heating and long term freezer storage and may prevent the formation of lipid peroxides that contribute towards the development of metabolic disease.