This study was carried out to examine the effect of dip treatment of different coatings of lactic acid, acetic acid, acetic + lactic, chitosan, lactic + chitosan or acetic + chitosan on the shelf life of vacuum-packed lout fish (Sciaena umbra) during chill storage assessed by chemical, microbiological and sensory parameters. The results revealed that the coated fillets presented a remarkable and significant reduction in thiobarbituric acid number “TBA" values compared to control samples during chill storage. In all coating treatments, the TBA values were found to be within the safe limit (35-40 mg) throughout the storage period. Trimethylamine “TMA" in the tested samples showed significant differences between all groups during storage period especially between the coated and uncoated control fillets. In this study, only the uncoated control samples reached spoilage limit after 16 days of storage; meanwhile all other coated samples were within the acceptable limit throughout the whole storage period. Moreover, it was obvious to notice that the most effective treatment was chitosan + acetic followed by chitosan + lactic and then chitosan. The use of chitosan +acetic and vacuum-packaging was found to be very efficient in extending the shelf life of fish fillets samples in the sensory point of view. Thus, vacuum-packaging in conjunction with a chitosan + acetic coating can be used safely to extend the shelf life of fish fillets up to 28 days at 4°C (±1).