Effects of low concentration of salt and sucrose on the quality of bighead carp (Aristichthys nobilis) fillets stored at 4 °C

► Effects of low salt and sucrose on the quality of bighead carp fillet were investigated. ► Brining treatments prolonged the shelf life of bighead carp fillet. ► Low salt and sucrose provide good taste to freshwater fish fillet. ► Low salt and sucrose brining is a safe method for preservation of prepared fish.