In this study, chemical and sensory changes were investigated in pike-perch (Sander lucioperca Bogustkaya & Naseka,1996) fillets during frozen storage (-18 şC) of 7 months. Total volatile basic nitrogen (TVB-N, mg N/100 g), thiobarbituric acid (TBA, mg malonaldehyde/1000 g) and pH were considered as chemical quality criteria of fish flesh. TVB-N value was 4.19 mg N/100 g at the beginning, but increased to 14.90 mg N/100 g at the end of the research. TBA and pH values were changed as 0.0208-0.0533 mg malonaldeyde/1000 g and 6.80-7.02 respectively. At the end of the study, the chemical quality did not reach the critical values. However, the decrease in the values of sensory analyses were faster than those of chemical analyses.