The effects of seasonal changes (winter and spring) on the quality of sardines stored at 4 degrees C were investigated in terms of sensory, biochemical (thiobarbituric acid, total volatile basic nitrogen (TVB-N), peroxide value (PV) and free fatty acids (FFA) and microbiological parameters (total viable counts and coliforms). The limit for sensory acceptability of sardines stored in ice was 14 days and 18 days for winter and spring, respectively. Results showed that the TVB-N level did not exceed the acceptability limit (300-350 mg.kg(-1)) in both winter and spring seasons. Significantly higher PV and FFA (p < 0.05) were determined for sardines in winter. Total viable counts of winter and spring sardines increased from the initial value of 3.40 log CFU.g(-1) (day 0) to 7.74 log CFU.g(-1) (day 18) and from 3.07 log CFU.g(-1) to 6.33 log CFU.g(-1) over the period of storage, respectively. In conclusion, samples obtained in winter season deteriorated more rapidly than those from the spring season. Chemical composition of fish, catching method, the condition of the fish before catching or harvesting, storage temperature and seasons may affect sensory, chemical and microbiological quality of fish.