Modified atmosphere packaging (MAP) is a protecting technique used to extend shelf-life of fish and fish products. In these technique, fish products were packed in an atmosphere including various gases such as mainly CO2, O-2 and N-2. MAP provides to remain fresh of fish at longer time, preventing bacterial growth and in some conditions oxidative reactions in fish. The shelf life of MAP fish depend on fish species, fat content, initial microbial flora of fish, mixed gas in package, gas/fish ratio and storage temperature being the most important factor. Using high carbon dioxide levels in modified atmosphere package prevents normal spoilage flora of fish. However, Pathogens such as Clostridium botulinum grows in MAP fish products stored anaerobic conditions and chilled temperature. These pathogens have a high problems due to causing botulism poisoning for humans. In MAP products, problems such as colour and texture changes and drip loses are present.