Abstract: We investigated the effect of curing on quality changes of bighead carp (Aristichthys nobilis) fillets during refrigerated storage. Bighead carp fillets were salted with 2% salt and stored at 4 ℃. Quality changes of the controls and treated fish samples were analyzed by measuring 2-thiobarbituric acid (TBA) value, color, fatty acid profile and organoleptic properties. Results show that the shelf life of cured fish fillets (15 d) is obviously longer than the controls (9 d); the pH of bighead carp fillets treated with salt and the controls reaches the minimums (6.73 and 6.81) at 9^th and 3^rd day, respectively; TBA value of brined fish fillets increases faster than that of the controls. Besides, the lightness of cured fish fillets is low, of which the flesh tends to become red and blue. Total polyunsaturated fatty acids, especially the n-3 polyunsaturated fatty acids decrease significantly (P < 0.05), compared to untreated fish fillets. These results suggest that during chilled storage, curing can promote the discolouration and fatty acids oxidation of bighead carp fillets, although it can prolong the shelf life.