Abstract: In this study, it was aimed to detect the convenience of the sea bass (Dicentrarchus labrax) to marination process, its maturation time and specific parameters that affect the maturation of fillets stored in their own pickling solution. Sea bass fillets were taken into the pickling solution that contains 2.5% aceticacid and 11% NaCl at (4±1)°C for 10 weeks. Fillets were analysed for following parameters; pH, moisture, aceticacid and NaCl. In the cold storage, scaled fillets matured after 48 h and scaleless and skinless fillets maturated in 30 h. Important changes were determined after the fish samples had been taken into their own pickling solution. After dipping into marination solution, acetic acid and NaCl contents of fillets increased within 1 h. On the contrary, moisture and pH content decreased. Rapid decrease in pH was observed in following 2 h. Aceticacid content of scaly fillets decreased after 48 h of marination process. As for scaleless and skinless fillets acaticacid decreased after 30 h of marination process. The least NaCl content among the sea bass fillets in storage period were obtained in skinless fillets.