By increasing the quantity of fish coming from aquaculture, customers' demand for the welfare of farmed fish has also increased, which is applied throughout the entire farming process, including the slaughter procedure. When selecting a slaughter method, the principle of minimizing fish pain and awareness is followed. The slaughter method also affects the quality of the final product meat. Asphyxia in ice slurry is cited as the most common slaughter method for Dicentrarchus labrax, while stunning methods using electric current and exposure to gas mixtures such as nitrogen and/or CO2 are still in the experimental testing phase at some farms. In this experiment, the meat quality of fish slaughtered in two different ways was compared: the "Ike Jime" method (A) and immersion in ice slurry (B). Fillet samples were individually packed in plastic bags. Microbiological and chemical analysis was conducted in an accredited laboratory at specific time intervals (days) from the catch. Microbiological and chemical testing methods for sea bass fillet samples included analyzing the presence of Enterobacteriaceae, Salmonella spp., Staphylococcus aureus, Listeria monocytogenes, sulfite-reducing clostridia, and the concentration of total volatile basic nitrogen (TVB-N). The organoleptic test involved descriptive sensory analysis and difference testing conducted by trained sensory analysts. The results showed that sea bass fillet samples slaughtered using the Ike Jime method (A) remained microbiologically safe for a longer period, up to the eighteenth day, compared to samples of fish slaughtered by asphyxiation in ice slurry (B), whose microbiological safety was within legal limits up to the eleventh day. Sensory evaluation results showed differences on the fourth day of testing, but later, on the 8th and 11th days of testing, there were no significant differences in sensory parameters. Therefore, the results of the experiment indicate the complexity of assessing fish meat quality and require further research to determine meat quality concerning different fish slaughter methods.