Asian seabass (Lates calcarifer) is one of the most commonly consumed food fish by Singaporeans. Seabass is loved by many consumers because of its high protein, low fat and ideal fatty acids composition. However, seabass is highly perishable due to the presence of endogenous enzymes and micro-organisms. Storing seabass at 4 degrees Celsius could help preserve the quality and freshness to some extent. However, the loss in the food quality is inevitable and the fish will eventually become unfit for consumption during storage. With increasing demand by consumers for fresh and safe seabass, new preservation strategies are needed to prolong the shelf life of fresh fish while maintaining high food quality.