Abstract
Fish is a food that has a complex chemical composition with high nutritional value and that is given by the content of protein, lipids, mineral salts and vitamins. It is a very perishable product and failure to comply with food safety conditions can lead to risks to the health of the consumer. The use of heat treatments leads to the formation of compounds that can become toxic to the body. The heat treatments used were boiling, roasting and baking in the oven. These processes bring improvements to the sensory characteristics of the fish. Following the interpretation of the data we can state that roasting is the preferred method of most participants in the tasting of products. The physico-chemical composition and the influence of some heat treatments on the sensory characteristics of the fish were determined.