The aim of this study was to evaluate the effect of handling on the quality and safety of Sea Bass, Dicentrarchus labrax. The samples were collected from the marine waters of Tartous, and were traced from catch till arrival to consumers. Sensorial and microbial examinations during fish handling were done, and some physical and chemical characteristics of waters in the fishing area were determined. The results showed that the sensorial characteristics differed during fish handling and started to decrease in the marketplace. The results also showed that the number of microorganisms increased during fish handling and reached the highest level in the marketplace. This increase was observed particularly in summer. The gills were the most infected part by handling followed by the scales and then the eyes. The microbial results also showed the presence of gram positive bacteria such as Staphylococcus Aureus, and gram negative bacteria such as Escherichia coli, Proteus sp., Salmonella spp., Shigella sp., Pseudomonas spp.. The market was the most infecting with these microbes.