The influence of dipping frozen-thawed fish species (saithe and sea bass) fillets for 10 min in 5% solutions containing sodium monophosphate, sodium diphosphate and sodium triphosphate on microbiological, chemical, color, cooking loss, water-holding capacity, and textural and sensory analyses of fish fillets was assessed. Dipping frozen-thawed fish species (sea bass and saithe) in 5% phosphates improved the quality when compared with the control group. Sodium triphosphate-treated fillets were lighter than the control group but phosphate treatments did not affect the a* and b* values. Dipping frozen-thawed fish species in 5% phosphates reduced microbiological (the total viable, psychrotrophic, coliform bacteria) counts and also chemical values (total volatile basic nitrogen, trimethylamine, thiobarbituric acid). Therefore, it can be concluded that the treatment of 5% sodium tripolyphosphate solution is the most effective to reduce the bacterial loads when compared with other phosphate groups. Phosphate treatment can be an alternative way to improve the quality of frozen-thawed fish.