This work evaluates the chemical, microbiological and sensorial characteristics of vacuum-packed sea bass processed by different cooking methods under different time/temperature conditions and storage at 2C. The heat treatments applied in core were: 5 min, at 180C for frying, 30 mi, at 230C for baking, and 16 min at 2450 MHz for microwave cooking. Chemical, microbiological and sensory quality changes were investigated periodically. In all groups; the total viable and psycrophilic bacteria counts increased throughout the storage period of vacuum-packed sea bass. Total viable counts of fried, baked and microwave-cooked sea bass reached 6.06, 7.00, 7.24 log cfu/g, respectively, after 15 days. On day 15, the total volatile base nitrogen (TVB-N) value of microwave-cooked sea bass exceeded the allowable limit of 38.72 mg/100 g, whereas the TVB-N value of fried and baked sea bass reached 22.46 and 29.85 mg/100 g, respectively. Therefore, it can be concluded that frying at 180C for 5 min in core is the most effective cooking method to ensure the safety and extend the shelf life of fried sea bass, preserving its microbiological guality.