Fish oil is rich in ω-3 polyunsaturated fatty acids with high nutritional value， but it is easy to be oxidized， which is not conducive to the production and processing of products. With the characteristics of good oxidation stability， oil retention and low fat， oleogel not only meets the needs of reducing animal fat， but also improves product quality and nutritional value. It is a fat substitute with high nutrition and low calorie. In this study， beeswax was used as a gelling agent， and sardine oil was used as a base oil to prepare an oil gel. The effects of beeswax addition on the appearance， oil retention rate， texture characteristics， rheological properties and microstructure of sardine fish oil gel were analyzed. The results showed that the beeswax-based fish oil gel was β' crystal form. The addition of beeswax promoted the formation of crystal structure， and also improved the oil retention rate， hardness and gel strength of beeswax-based fish oil gel， when the amount of beeswax added is 8% or more， the oil retention rate reaches 99%. G' does not change with the change of frequency. It can be seen that beeswax-based fish oil gel is a strong gel. Static rheological images show that beeswax-based fish oil gel has shear thinning phenomenon. When the amount of beeswax added was 6%-10%， the texture characteristics and rheological behavior of beeswax-based fish oil gel were similar to those of lard， which provided theoretical support for the replacement of lard by fish oil gel.