Ethanolic extracts from mint and artemisia were applied on vacuum-packed sardine fillets in order to investigate their effects on biogenic amine formation during 21 days at 3 +/- 1C. Three different groups were tested: control group (without ethanolic extracts), T1 (mint extract -1% w/v) and T2 (artemisia extract - 1% w/v). Natural extract treatments combined with vacuum packaging resulted in a significant shelf life extension of the sardine fillets of 7 days. Treated groups had lower (P < 0.05) histamine, tyramine and cadaverine contents than control samples. Mint extract was the most effective in decreasing biogenic amine production in fish muscle, while the artemisia extract treatment contributed to maintain histamine-forming bacteria at low levels until day 17 of chilled storage. Our findings suggest the application of mint and artemisia extracts in fish industry since they improve food safety and increase product's shelf life without altering the sensory properties of fish.