The objective of this study was to determine the quality changes in whole, gutted and filleted three fish species, whiting (Gadus euxinus), gray mullet (Mugil cephalus) and anchovy (Engraulis encrasicholus), at frozen storage period (–26°C). Throughout the storage period, anchovy had the lowest values in all sensorial criteria among the fish species. During the storage period, whiting kept its freshness better than gray mullet and anchovy as to chemical criteria. The lowest TVB-N value (17.23 mg/100 g) was determined in whiting whereas the highest value (22.55 mg/100 g) in anchovy. The highest TMA value (3.50 mg/100 g) was found in anchovy. The TBA values increased up to 9th month, depending on fish species. Differences between the species are found to be significant and the highest TBA value (2.55) was obtained in anchovy. Although the TBA and peroxide values in anchovy significantly increase when compared to the others during storage period, acceptable limits expired at the end of 9th month. According to treatments, filleted fish had better color quality wheras gutted fish had better smell, muscle and taste.

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