Five Species of the most widely consumed fish in the Syrian Coast (namely Merluccius merluccius, Diplodus sargus, Siganus luridus, Lithognathus mormyrus, and Chelon labrosus). were selected for this research. Samples were collected from the fish market in lattakia, with weight ranging between 150 and 200g. Samples were cleaned by removing scales and inner organs, freezed at -35°C for five hours and then stored at - 18°C for a maximum period of six months. Chemical analysis of fish samples was carried out before and after freezing periods of one week, 1, 2, 4 and 6 months. Analysis included determination of moisture, proteins, lipids, acidity, volatile nitrogen, and peroxide value. Organoleptic evaluation was also performed on the control (fresh samples) and on the frozen samples after thawing and frying. The evaluation included taste, flavor, color, texture or meat consistency and form homogeneity.