The present study investigated the effect of packaging conditions on quality of fresh catfish (Pangasius hypophthalmus) fillets. The catfish fillets were packaged in Polyethylene (PE), Polypropylene (PP), Polyamide (PA) [in air (PA_0%) and vacuum of 60% (PA_60%), and 80% (PA_80%)] conditions. All samples were stored at 8^oC. Quality parameters monitored were pH, sensory attributes, total volatile basic nitrogen (TVB–N), and total viable mesophilic bacterial counts (TMC). In overall, the storage conditions using PA packages brought about the best shelf life extension, particularly PA packaging at 60% vacuum pressure kept the quality changes to acceptable level in the first 7 days at 8^oC. The spoilage occurred between after 2 days (with PE packaging) and after 4 days (with PP, PA_0% and PA_80% packaging) of storage. More importantly, a positive correlation was noted between TMC and TVB-N (r = 0.929), suggesting that TVB-N can be used as a potential indicator for the total microbial counts on fresh Pangasius hypophthalmus fillets stored under refrigeration. The study provides a basis for further development of storage conditions to extend the shelf-life of Pangasius hypophthamuls fillets.