The present research evaluated the effects of Camellia sinensis and Euphorbia hirta on the quality of cobia (Rachycentron canadum) fillets over a period of 15 days storage at 4oC. The study included three treatments: soaking cobia fillets in cold tap water as a control treatment, in 0.06% of C. sinensis extract solution and in 0.06% of E. hirta extract solution. The samples were stored for 15 days and sampling was done at 1, 5, 10 and 15 days. Evaluated parameters included total viable count, physicochemical parameters (water holding capacity, total volatile basic nitrogen, peroxide value, thiobarbituric acid reactive substances, moisture, and pH), sensory properties and color measurement. Results showed that cobia fillets treated with C. sinensis and E. hirta extracts showed reduced lipid oxidation, inhibited bacteria growth, and enhanced sensory properties compared to untreated samples. In addition, treatment of two extracts did not affect the pH, moisture, water holding capacity, total volatile basic nitrogen, and color of fillets during ice storage. Based on the total viable count, shelf-life of cobia fillets untreated or treated with two extracts can be prolonged up to 10 days.