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Fish is a rich source of good quality proteins and health beneficial Poly unsaturated fatty acids (PUFA's) along with fat soluble vitamins. However, fish is also a highly perishable commodity due to presence of high moisture, Non-protein nitrogen (NPN) content and less glycogen in muscle. The main reason for the spoilage is breakdown of protein and oxidation of fat by the enzymes and microbes. To prevent this there are several synthetic preservatives available in the market like Sodium benzoate, Benzoic acid, Butylatedhydroxyanisole (BHA) and Butylatedhydroxytoluene (BHT). There are health concerns about using of such synthetic preservatives in fresh fish and products due to their residual effect in products. Therefore to overcome this problem, a series of efforts were made at Post Harvest Technology section of ICAR-CIFE, Mumbai to extract natural phenolic compounds from plant sources like seaweeds, coconut mesocarpichusk waste, cluster beansetc. The phenolic compounds are the secondary metabolites present in plant cells and chemically structured as a hydroxyl (OH) group bonded to an aromatic benzene ring. Gels added with 2% water seaweed extract hadincreases in gel strength of lesser sardine surimi by 76.27% compared with the control (without addition ofextracts). Pink perch mince sausages treated with 1% MTGase and 0.25% or 0.50% TA had lower expressible moisture content (P < 0.05) and lower solubility, compared with control mince sausages indicating improved textural property or sausages network. Total of 6 days shelf life extension was obtained for whole tilapia treated with 1% and 1.5% crude extract of Padina under chilled storage. From the research, it was observed that these extracts when added at an optimum concentration in the fish and fish products resulted in the improvement of fish products quality and stability during extended storage periods. Therefore, it can be concluded that the natural additives in the form of plant phenolic extract can be a good alternative for synthetic preservatives in future. [ABSTRACT FROM AUTHOR]