The quality of the yellowfin tuna caught by small-scale fishers is heavily influenced by how the catches are handled and stored on board. One effective method that small-scale fishers can use to maintain the quality of their catch is by cooling it with ice. This helps prevent the growth of bacteria in the fish, which can cause sensory, physical, microbiological, and chemical damage. Such damage can result in poor catch quality and lower market value. Therefore, this study aimed to assess the quality of the yellowfin tuna catches by small-scale fishermen in Bone Bay, specifically at the Lonrae fish landing site. This assessment involved conducting sensory, physical, microbiological, and chemical tests on the catch. The results indicated that the catch had high quality, as evidenced by a sensory score of 8. The fish had a pH ranging from 5.7 to 5.8 and a temperature close to 0°C. The average total bacteria count was 1.1 x 104 colonies/g, and there were no traces of Salmonella or Escherichia coli (<3 MPN/g). The histamine values ranged from 6.99 to 7.31. Heavy metals, specifically mercury, lead, and cadmium, were measured at 0.05, 0.0166, and 0.0049mg/ k, respectively.