The present study investigates antioxidant properties and storage stability of grape seed extract (GSE) and papaya seed extract (PSE). The effect of heat showed significant decrease whereas wide range of pH showed increase in its antioxidant activity. The storage days study indicated that, there was slight change in antioxidant activity (AOA) of GSE. The fish steaks were subjected to dip treatment with the BHT, GSE and PSE, at concentration of 200 ppm, 500 ppm and 1000 ppm respectively for 5 min. The quality of the steaks was assessed using chemical, microbiological and sensory parameters. The reduction in hydroperoxide formation of steaks treated with GSE and PSE was found to be less by 57.75 and 33.44% respectively with respect to untreated samples. The percentage inhibition of malonaldehyde formation in steaks treated with GSE and PSE was recorded to be lower by 59.66 and 20.99% respectively, with reference to untreated samples on the 9 th d of ice storage. The dip treatment of GSE and PSE increased the shelf life of mackerel steaks up to 15 days, during ice storage. Therefore, it can be concluded that, GSE and PSE can be used as a promising natural preservative for preservation of fish and fishery products.