Disclosed is a cold formed bar comprising an omega-3 fatty acid and a carrier oil having an oxidative stability of at least 30 hours and a solid fat content at 21° C of at least 40. The bar is preferably enrobed in a compound coating and has a water activity of from 0.45 to 0.57. The combination of carrier oil, low temperature processing, low water activity and enrobing stabilizes the omega-3 fatty acids in the bar so that the bar is stable at 85° F 50% relative humidity for at least 3 months without developing fishy aromas, fishy tastes, or other off tastes over the storage period.
