Freshness is one of the main quality attributes for processing, marketing and consumption of fish. Fish is increasingly becoming the favored food of people in many countries as it is rich in proteins. However, the disadvantage associated with broader consumption of fish products is their comparatively short shelf-life. Therefore, effective methods for extending shelf-life and improving quality of fresh silver carp fillets are necessary. The goal of this study was to evaluate the biochemical and microbial changes of silver carp fillets in different packaging including aerobic, vacuum and modified atmosphere packaging (MAP) when stored at 4ºC for 15 days. Data obtained from these tests was averaged and subjected to the analysis of variance (ANOVA) using SPSS software. The fillets packaged at MAP had significantly (p<0.05) lower pH, TVB-N, TBA and PV contents than those packaged at vacuum and aerobic packaging. The increase in viable bacterial population was significantly (p<0.05