A fish odor-free fish oil composition includes a colloidal raw material and an oily raw material containing fish oil. A preparation method for the fish odor-free fish oil composition includes the following steps: (a) mixing and stirring the colloidal raw material with water and warming to 80 to 85 °C, continuing for 5 to 30 minutes, then cooling to 48 to 53 °C； and (b) stirring the oily raw material containing fish oil and emulsifying in an emulsification tank jointly with the colloidal mixture formed in step (a).
