Fishery products are important not only from a nutritional point of view, but also as an item of international trade and foreign exchange earner for a number of countries in the world. Fish are highly perishable, and prone to vast variations in quality due to the method of storage temperature and storage duration. Spoilage is much faster if the fish is not held at chill temperatures [1]. The purpose of this project is to study different method for identifying the freshness of fish. Previous method has been done using Identification of Colour Index where it focused on the fish eyes and gills. The results shown the fish eyes and gills have correlation with the level of freshness. The method that will be used in this experimental approach is using electrode which is applied on the fish muscle and skin. This method is believed to be more accurate in determining the freshness. The results of this study will help to improve the new technologies design in sensing fish freshness.