This study was carried out to monitor sensory, chemical and microbiological changes of fish pastrami during storage at 4 ºC. Sliced and vacuumed Barbus esocinus pastrami were sampled at 0., 7., 14., 30., 45., 60. and 90. day of the storage and were analyzed for chemical, microbiological and sensory features. Sensory results of both raw and fried samples were good quality. The pastrami samples contained viable aerobes 4.0 x 10⁴- 5.2 x 10⁵ cfu/g, lactobacillus 2.2 x 10³-9.4 x 10⁴ cfu/g, Staphylococcus-Micrococcus 3.0 x 10³-3.0 x 10⁵ cfu/g, coliform and yeast-mold at < 10 cfu/g microbiological analysis. The pastrami samples also contained 36.31-37.86 % moisture, 36.81-38.87 % protein, 21.18-24.63 % total fat, 6.59-9.30 % salt. pH value of samples were occurred between 5.74-6.11.

As a result, we conclude that high quality of fish pastrami can be produced by following hygienic conditions along with utilization of high quality raw material and additives. Sliced and vacuumed samples of these kind of pastrami should be kept 90 days or more than this period at 4 ºC.