The influence of sage and rosemary extracts on the quality of marinated sardine and its shelf life were detected. Rosemary and sage were extracted in 2 different ways (extraction with clevenger, and extraction with DMSO (dimethyl sulfoxide)). Sardine was put into a solution containing 4 % acetic acid, 4 % citric acid, 14 % NaCl during 1.5 days for the marination process. After marination, they were divided into 5 groups. In each group; sardine, 400 ppm of one of the essential oils and sun flower oil was added into plastic containers and then they were stored at 4 degrees C during the storage period. Physical, chemical, microbiological and sensory analyses were done. Group control and groups with rosemary and sage extracted with DMSO became unacceptable after 5 months of storage while groups with rosemary and sage extracted with clevenger became unacceptable after 6 months of storage, referring to their sensory attributes.