In order to control the quality and safety of mandarin fish fillets, the quality changes of mandarin fish fillets at different storage temperatures were studied. The shelf life of mandarin fish fillets stored at 4, 7 or 10 ℃ was determined by measuring the total volatile base nitrogen (TVB-N) content, pH, water-holding capacity (WHC), total viable count and color parameters. The results showed that for each storage temperature, total viable count, pH and TVB-N content showed an upward trend with storage time (P < 0.05), while WHC decreased significantly (P < 0.05). The initial value of TVB-N content was 6.39 mg/100 g, which increased 5, 8 and 9 times respectively after 9 d of storage at 4, 7 and 10 ℃. The shelf life of mandarin fish fillets was 3, 2 and 1 days at 4, 7 and 10 ℃, respectively.