The effect of gutting an the shelf life of iced sea bream stored under refrigeration was studied by monitoring the microbiological, chemical and organoleptic changes occurring in fish samples. Gutted affected populations of bacteria, namely, total aerob mesophilic, psychrophilic bacteria, special spoiled bacteria and Pseudomonas spp. Results of this study indicated that the acceptability quality of whole and gutted sea bram as determined by sensorial data is 11 days, respectively. Total volatile basic nitrogen (TVB-N) values showed no significant increase for whole and gutted sea bream during storage. Trimethylamin (TMA-N) values of whole and gutted sea bass increased very slowly were obtained reaching a final value of 0.35 to 1.47 mg/100 g, respectively (day 13). The observed shelf life of sea bream was found to be 11 in ice.