The aim of this study is to evaluate the effects of Psidium guajava leaves extract on the quality of cobia (Rachycentron canadum) fillets during in ice storage. A group of cobia fillets was soaked in Psidium guajava extract solutions at concentration of 0.03% (w/v) for 30 minutes while the other group soaked in cold ice water, considered as control treatment. The experimental fillets were packed and stored in ice for 15 days. Sampling were done on the 1^st, 5^th, 10^th and 15^th day. Analyzed parameters included temperature, total viable counts (TVC), sensory property, pH, moisture, water holding capacity (WHC), texture, total volatile base nitrogen (TVB–N), peroxide value (PV), Thiobarbituric acid reactive substances (TBARs), and fillet color. The results indicated that cobia fillets treated with guava extract solutions 0.03% showed significantly higher sensory property, lower PV and TBARs compared to the control treatment during ice storage. Based on the sensory property and total viable counts, cobia fillets can be used up to 10 days in both treatments remaining high quality of the cobia fillet.