Microorganisms can cause a variety of changes in both biochemical and physically that can cause unwanted properties, which in turn leads food damaged and rot. Best efforts to maintain the quality of the fishery products as follows:(1) reducing the number of microorganisms and enzymes, where spoilage bacteria found on the skin and especially on the gills and intestinals;(2) Killing or inhibiting the activity of bacteria and enzymes with use of low temperatures, high temperature, moisture reduction, use of antiseptics and radiation;(3) Protecting fishery products from bacterial contamination and cause other damage that comes from outside.