Study has been performed in fish processing plant 'X' with an aim of on purpose to investigating the influence of salt treatment on yield and quality of frozen cod loins. Samples were soaked in 0.8, 1.2, 10% NaCl concentrations in brine before being frozen. In this study, the cod loin's weight loss during refrigeration, defrosting and cooking was calculated and sensory analysis was carried out. It was found that the soaking in brines affected higher weight of cod loins after freezing. In the control group it decreased by 1.14%, but the S0.8, S1.2 and S10 groups had the weight gain, respectively 3.41, 4.72 and +4.78%. Although after the defrosting and cooking the control group had the lowest weight losses, considering the losses of all operations, it was found that the largest weight loss was in the control group and in the S0.8 group, respectively 31.19% and 31.29%, while the lowest in the S1.2 and S10 groups -30.49 and 30.06% (p<0.05), respectively. Salt treatment did not affect the taste and odor, but improved the cod loin's texture properties. Based on these results, salt treatment is considered as an effective way to improve the yield and quality of frozen cod loins.