Natural preservation techniques of food are associated with various naturally producing antibacterial property of various biologically active compounds obtained from plants, spices, animals and microbes. Garlic (Allium sativum) is the prominent biologically active source possessing greater antimicrobial property. Expansion of shelf life, declines the spoilage mechanism by the use of garlic. Garlic exhibits not only preservative properties but also has a biological activity viz. antibacterial, antimicrobial, anti-inflammatory, antiprotozoal, anti-helminthic, antifungal, wound healing, antitumor, and insecticidal. Allyl alcohol, allicin is an active biological compound present in garlic. Fish is highly beneficial and wholesome food as it contains high quantity of proteins and minerals as compared to other meat sources. Fresh fishes easily deteriorate due to high moisture and nutrient content. Spoilage of food begins as soon as fish dies. Hence, many preservation techniques are used to escalate the shelf life of fish. Enzymatic action of bacteria do not cause any variation in the metabolic activities of living organisms due to its existing immunity against it. As soon as the fish perishes, the enzymes associated with the catalytic activities in flesh and guts are now responsible for the autolytic reaction. Decomposition can be identified by its color change, foul odor and its texture. Various physiological analysis of these fishes were done with respect to their weight, color, texture, softness, and appearance. Further on microbial analysis were performed to identify and characterize the fish isolate, followed by its biochemical test. Various parameters were evaluated with respect to quality and shelf life of fishes with and without garlic as the natural preservative.