In this study sensory, chemical and microbiological properties lie of packaged fish (Scomber colias and Mugil cephalus) were determined. The fish was treated for 30 minutes at 16 +/- 1 degreesC with 2 % and 4 % sodium lactate and propyl gallate respectively, left dropping for 10 minutes at the same temperature and then packaged and stored cold. This process reduced growth of aerobic microorganisms. Growth of bacteria 9 days later was less than that of the control group. After storage at + 4 degreesC control groups reached high rates of 6 log CFU/g. Cold stored and packed filets' resistance was improved by sodium lactate and propyl gallate treatment.