A large number of studies have been carried out to determine the efficacy of sorbates in extending the shelf‐life of fish and fish products. The results of these studies indicate that sorbates in combination with other compounds or techniques inhibit the growth of microorganisms including some potential pathogens in these products, thereby extending their shelf‐life. Sorbates retarded the chemical changes occurring in fish during storage and inhibited the formation of trimethylamine and other chemicals responsible for fish spoilage. Sorbates prevented the development of off‐odors in fish and fish products by preventing oxidation in them. The acceptability scores of sorbate‐treated products were higher as compared to untreated control samples. In short, studies conducted on the use of sorbates in fish and fish products suggest that sorbates in combination with other compounds or techniques can be used as an effective preservative for extending the shelf‐life of fish products.