This study was aimed to evaluate the possibility of using additives in the chilled storage of pickled herring (Sardinella maderensis) to extend the storage time and enhance the product quality. The study assessed the soaking NaCl concentration of 3%, 5%, 7%, 9% in 24 hours, the ratio of second soaking solution, vinegar: sugar (45%:25%, 50%:20%, 55%:15%) for three days, the effect of odoriferous herbs (spicy mint, basil, saw-tooth herb, dill) on sensory properties and the effects of potassium sorbate at different concentration such as 0.01%, 0.03%, 0.05% during 4 weeks of storage. The results showed that soaking herring in 9% NaCl for 24 hours at 5^oC presented a better sensory pickled herring (pH, total titratable acidity). The optimal vinegar-sugar solution was 45%: 25% (v:w) for second soaking pickled herring in three days at 5^oC showed the better sensory properties. pH were 3.44 and 3.58 and total titratable acidity were 1.37% and 1.18% measured in the former and the latter soaking time respectively. The addition of spicy mint enhanced pickled herring flavor with higher sensory properties. Adding potassium sorbate (0.03%) also contributed to retain the quality and prolong the storage time of pickled herring until 3 weeks under cooling condition (5^oC).