Bream from the spring catch was subjected to sensory, microbiological and chemical analysis after various time of cold storage in ice. Results of analyses proved bream′s quality to decrease at a slow rate during the first week of storage and at a high rate in the second one. Yet quality changes noted for fish tissue were about 3 times slower than for the whole fish. On the basis of the obtained results the shelf life of spring bream under cold storage in ice was 10 ±1 days, at a maximum.