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Seabream farmed fillets were packaged under aerobic, vacuum, and modified atmosphere (40% CO2, 30% N2, 30% O2) conditions, and they were stored at 3 ± 1ºC for 14 days, under retail conditions. Microbiological (total viable counts, psychrotrophic bacteria, coliform/E. coli, Enterobacteriaceae, lactic acid bacteria,Pseudomonas, and anaerobic bacteria), physical-chemical (color, pH, water holding capacity, thiobarbituric acid, total volatile basic nitrogen, and trimethylamine), and sensory descriptive analysis were carried out at 0, 4, 7, 11, and 14 days of storage. There was a significant effect of storage time for all three packaging types. Significantly lower levels of total volatile basic nitrogen and trimethylamine were observed in modified atmosphere packaged and vacuum packaged seabream fillets during storage time. Vacuum packaged fillets showed higher oxidative stability. In general, both packaging conditions—vacuum and modified atmosphere—improved microbiological and sensorial quality of the fish fillets. Results showed that modified atmosphere packaging (40% CO2, 30% N2, 30% O2) and especially vacuum packaging are good alternatives to extend the shelf life of seabream refrigerated fillets. [ABSTRACT FROM AUTHOR]