The shelf life of fish salads in modified atmosphere was studied and compared with those of air-packaged (control) products. Samples were evaluated at 0 days, 7 days, and 14 days at 4 C, respectively. The sensory quality of modified-atmosphere packaging (MAP) groups was significantly (Pless than or equal to 0.05) higher than the control group. Control packages were below the limit of acceptability at the seventh day of storage. However, MAP samples (O-2: CO2: N-2 = 1 : 7:12 and CO2:N-2=3:7) were not rejected until the 14th day of storage. Modified-atmosphere packaging decreased the microbiological activity and the sensory score changes, as well as extending the shelf life of samples by approximately 50%.