The effects of oil-in-water nanoemulsions using different commercial oils (sunflower, canola, corn, olive, soybean, and hazelnut oils) on the sensory, chemical (total volatile basic nitrogen (TVB-N), thiobarbituric acid reactive substances (TBARS), peroxide value (PV), free fatty acids (FFA), water holding capacity (WHC), and pH) and microbiological qualities (mesophilic aerobic bacteria, total psychrophilic bacteria, and Enterobacteriacae bacteria) of sea bass (Dicentrarchus labrax) fillets stored at 2 +/- 2 degrees C were investigated. The quality of sea bass fillets can be improved using nanoemulsions. This is a unique preservation technique given that purified oils were used without any other chemical compounds. The sensory analyses suggested that nanoemulsion treatment extended the shelf life of the sea bass from 8 days (the control) to 10 days. However, normal acceptability limits for bacterial counts were exceeded after 6 days for the control and 8 days for treated groups. The different commercial oil nanoemulsions noticeably retain the organoleptic quality parameters.