The present study aimed to evaluate the effect of different plant extracts on the shelf-life of smoke-flavored sea bass. Changes in the quality characteristics of smoke-flavored sea bass during storage at 4 ± 1 °C were assessed by exploring the changes in microbiological, chemical indicators (pH, total volatile base nitrogen (TVB-N), thiobarbituric acid reactive substance (TBARS)), and sensory evaluation. According to microbiological analysis, the rosemary-added group could extend the shelf-life of the samples by 9 days during the 30 day storage experiment. The total viable count (TVC) of the rosemary-added group (10.15 log CFU/g) was significantly lower (P < 0.05) than that of the other groups. At the same time, the TVB-N of the rosemary-added group (18.2 mg N/ 100 g) was significantly lower (P < 0.05) than that of the control group (27.63 mg N/100 g), and the TBARS was in a relatively stable state. Sensory evaluation showed that the addition of five plant extracts all improved the sensory score, and the sensory score of the rosemary-added group was always in a high state. Therefore, the use of rosemary extract can be recommended to extend the shelf-life of smoke-flavored sea bass, which provides a reference for the practical production and application of smoked fish.