SUMMARY THREE EXPERIMENTS were conducted to evaluate the preventative and remedial effect of α‐tocopherol on the development of fishy flavor in turkeys fed fish oils. It was found that about 200 mg/kilo α‐tocopherol acetate afforded optimum prevention of fishy flavor in turkeys fed as much as 2% tuna oil in their rations. Withdrawal of fish oil and beef fat substitution for 2 wk before slaughter, caused some decline in fishiness. The addition of α‐tocopherol to the beef fat diet significantly accelerated the decline of fishiness in breast meat. It was also noted that the oil (tuna) used in these experiments contain many fold higher levels of long chain linolenates (ω‐3 fatty acids) than other fish meals (oils) used to feed poultry. There, it is more than a specious argument to assume that less o‐tocopherol acetate would be required to achieve the same effect with such oils since fishiness is related to linolenate content. Tocopherol injection 72, 48 and 24 hr before slaughter was as effective as feeding it concomitantly with fish oil in the reduction of fishiness in the thigh meat and skin. The same trend was noted for breast meat although not statistically significant. Further work is needed to more accurately assess the value of injection. Fatty acid distribution analyses were performed on the extracted lipids from the breast meat of turkeys from all treatments. In general, the results were as expected.