The effect of storage temperature on the shelf life of sous vide packaged (70C, 10 min) whiting was determined. Samples stored at 12 +/- 1C spoiled according to sensory test on the 21st day, when mesophilic aerobic bacteria and trimethylamine nitrogen (TMA-N) exceeded the limits. However, their consumption is not advisable after 15 days because psychrophilic counts exceeded the recommended limits at that day. In cold storage (4 +/- 1C) Total volatile basic nitrogen and TMA-N, values of the samples exceeded the limits on the 42nd day. However, because samples spoiled according to sensory test, and mesophilic and psychrophilic aerobic bacterial counts were above the limits, shelf life was considered as 35 days. Sous vide cooking at 70C for 10 min could extend significantly the shelf life of whiting both at 4C and temperature-abuse conditions (12C). PRACTICAL APPLICATIONS Sous vide is a long established but relatively little-known cooking process. The data regarding the effect of storage temperature on the shelf life and quality of sous vide fish are very limited. Therefore, this study aimed to determine the sensory, microbiological and chemical quality of sous vide packaged whiting during refrigerated storage (4 +/- 1C) and temperature-abuse temperature conditions (12 +/- 1C). The results of this study can be utilized by researchers in future studies as well as by manufacturers to determine the processing and storage conditions of sous vide fish.