The effects of mono potassium phosphate (MKP), sodium acetate (SA) and their mixture on some physiochemical, microbiological and organoleptic characteristics of common carp (Cyprinus carpi() L.) fillets ware studied. Fillets were dipped for 15 min in 0 (control), 1, 2 and 3% of each salt solution at room temperature (20±1°C) drained for 3 min and stored at (571:1°C) for 12 days. The results indicated that the use of concentrations over 2% for 15 min of the aforementioned salts kept common carp fish fillets in good condition for a longest duration since chemical, microbiological and organoleptic evaluation were not appreciably changed through the whole period of chilling storage.