The effects of rosemary extract addition on oxidative stability of cooked sea bream during frozen storage period were investigated. Sea bream fillets were fried, oven baked and grilled. Three groups with rosemary extract were also cooked by the same methods and cooked samples (with and without rosemary extract) were stored in -18 A degrees C for 4 months. After cooking procedures, the FFA formation was quite similar in fresh-raw and fried sea bream fillets, but significantly increased oven baked (0.31-0.33% oleic acid) and grilled fillets (0.39-0.40% oleic acid). The highest value of PV was also obtained from grilled fillets (1.18-1.58 meq/kg). However, TBA values (1.92 mg MA/kg for fresh-raw fillet) did not increase in sea bream fillets after the frying and grilling procedure except oven baking without rosemary extract (2.41 mg MA/kg). A considerable increase in the FFA, PV and TBA was observed in all cooked groups during frozen storage period. The treated samples with rosemary extract generally showed slower PV and TBA formation than those of the untreated samples. However, the additions of rosemary extract have positive effect on sensory quality of baked sea bream.