The purpose of this investigation was to determine the effects of sodium lactate (SL) on physico-chemical characteristics of fresh fish fillets stored at 4ºC for six days. Untreated Fish fillets (as control (T1)) samples. Sodium lactate (SL) solutions were prepared at the concentration of 2% and 4% (v/v). Fillets samples were dipped and sprayed with SL up to 10 minutes (T2: 2% immersion, T3: 2% spraying, T4: 4% immersion, T5: 4% spraying). The samples were then kept in refrigeration at 4.0°C for 6 days and evaluated for some physical and chemical characteristics, in WHC percentage, After 6 days, It observed that there were no significant differences (P>0.05) among treatments. For cooking loss, results showed there were no significant differences (P>0.05) among treatments after 6 days. It observed that T1 treatment had higher pH values (7.110) than other treatments. The results showed that T1 had higher (P≤0.05) Thiobarbituric acid (TBA) values (4.065 mg malonaldehyde/ kg) as compared with fish fillets treated with sodium lactate. The highest percentage of free fatty acids recorded in T1 (2.950%), while the lowest percentage recorded in T3 and T4 (0.350 and 0.150% respectively). Results of sensory evaluation showed no significant differences among treatment during storage periods. It can be concluded that we can treated fish fillets with sodium lactate as antioxidants for prolonging the shelf-life of fresh common carp fish (Caprinus caprio) fillets during cold storage for 6 days.