In this study, a the effects of washing with tap water whole and gutted sea bass (Dicentrarchus labrax) were evaluated. Fish evaluation for 13 days of storage in ice included sensory analyses, chemical and microbiological changes. Total volatile basic nitrogen (TVB-N) and Trimethylamin (TMA-N) values showed significant increase for all group sea bass samples during storage (p=0.05). Sensory evaluation showed a reasonably good correlation with bacterial populations. It has been determined that washing procedure is reducing the microbiological load. Results of this study indicated that the acceptability quality of washed and not washed sea bass as determined by sensorial, chemical and microbiological data is 11 days, respectively.