Cold plasma is an emerging sanitizing technology that has been implemented in recent years to extend the shelf-life of food product (Andoni et al., 2022.) (Olatunde et al., 2021). Seafood products are among the main constituents of food diets, important for their content of vitamins, proteins and other essential constituents such as polyunsaturated fatty acids (PUFA) (FAO, 2020). The main concern associated with this matrix is the rapid deterioration of freshness and quality. The aim of this study was to evaluate the application of cold gas plasma (CP) as a non-thermal preservation technology to prolong the shelf life of sea bream (Sparus aurata) fillets, stored in modified atmosphere packaging (MAP).