Mince from different fishes was prepared, frozen at -35 to -40°C and stored at -20+ TC and yields were worked out. Shelf life assessments were made on mince from threadfin bream (Nemipterus Japonicus), lizardfish (Saurida gracilis) and catfish (Tachysurus sp.). Washing the mince improves the quality as well as shelf life. Washed and unwashed minces have a shelf life respectively of 24 and more than 32 weeks for catfish. Addition of 0.2% clove in the mince prevented the development of rancidity upto 35 weeks and improves the quality.