The main purpose of this work was to investigate the effect of some plant extracts such as cumin (Carum carvf), thyme (Thymus vulgaris) and licorice root (Glycyrrhiza g/abra) at level 0.05% on the quality of salted Tubara (fvfugi/ cap/to) fillets. Five batches i.e. control, cumin, thyme, licorice root and their combined were made. Each bag contained 200 g fillets and 100 ml filling media ( 20 % salt, 0.02% acetic acid and 0,05% giant extracts) were added. All batches were ripened under room temperature (16 t 2 C ) for 20 days and then stored in refrigerator at 4: 1°C for 8 weeks Results showed that, both moisture and ash were clearly increased while both protein and lipid were decreased in all treatments at 0 time of salting. During ripening and cold storage periods, moisture content, pH value, total volatile bases nitrogen (TVB-N'i and trimethylamine (TMA-N) content were increased while, thiobarbituric aCId values were decreased On the other hand, total bacterial count decreased whereas halophilic bacteria increased The used plant extracts improved the quality properties comparing with control sample. it could be concluded that, plant extracts were more effective in controlling the biochemical changes and improved sensory attributes of salted fish fillets, Besides, safe salted product can be obtained.