The quality of fish and fishery products has become a major concern in fish industry worldwide in recent times. As such evaluation of fish quality and the health implications of all the singular properties that define its composition and freshness in general, the research was to select and test some simple, cheap and “rapid” methods suitable for freshness evaluation of fish, cat fish was a case study, due to the rising consumption of catfish in Nigeria. The following test were carried out; quality index, pH, TMAO, TVB-N, Thiobarbituric acid Test , four samples of cat-fish was analyzed, two were kept fresh and the other two frozen(cool) for a duration of ten days. After ten days the QIM showed an average increase in quality index score, after 10days the fresh sample gave a score of 24, which is beyond the value for spoilage (18) and the frozen sample (11) which made the sample suitable for consumption after the duration. The chemical analysis also showed increase in the pH, TMAO, TVB-N, Thiobarbituric acid Test, values. The fresh samples showed a higher rate of increase in the chemical analysis of the samples, this shows that fish refrigeration doesn’t inhibit fish spoilage or improve fish quality but reduces as time progresses.