This study was carried out to determine the freshness and chemical composition of scad stored at +2C - +4 degrees C. As a result of bacterial activities and chemical changes in fish meat TMAO breaks down to TMA, DMA and FA. In the fish meat the amounts of these compounds are important for the determination of the freshness of fish meat. Breakdown of TMAO into DMA and FA has an effect on the properties of the texture of the fish. Hence we attempted to distinguish the textural characteristics of the stored fish with sensorial analysis. It was detected that the results of the sensorial analysis were in parallel with those of chemical analysis.