Tilapia is the most consumed fish in Brazil, with excellent texture and high acceptance in the consumer market. However, tilapia shows low levels of eicosapentaenoic (EPA) and docosahexaenoic (DHA) fatty acids. In this work, we aim to evaluate the nutritional value of tilapia sausage enriched with EPA and DHA microencapsulated. Pectin was used as the wall material and marine fish oil as the source of EPA and DHA. Natural wrap was used for the elaboration of sausages in which tilapia meat was added without the addition of fish oil (control), with the addition of free fish oil (FFO) and with the addition of microencapsulated fish oil (MFO). Data of dry matter (%), ash (%), crude protein (%), and fat (%) were analyzed by ANOVA (5%) and Tukey posthoc test. Protein values did not show a significant difference between the three treatments, control (18.0 ± 1.1), FFO (17.6 ± 1.0), and MFO (17.5 ± 1.3), similar values have been found in other studies with tilapia. Treatments FFO and MFO showed higher lipid content (3.44 ± 0.43 and 4.38 ± 0.79) in comparison to the control treatment (2.18 ± 0.24), due to lipid addition. Control and FFO treatments showed lower moisture content (73.5±1.2 and 72.8±0.5) than MFO treatment (77.0±0.4), probably due to the inclusion of the wet particle in the emulsion to make the sausages. Values of ash did not present differences between control treatment (4.0 ± 0.1), FFO (3.8 ± 0.2) and MFO (3.5 ± 0.4), results that are consistent with most of the studies done with freshwater fish. We conclude that microencapsulation of marine fish oil did not alter the protein and mineral composition and increased the lipid value of the tilapia sausages.