The demand for seafood has increased in recent years, as new findings show that this food is nutritionally very important for human consumption. This trend is mainly focused in fresh products: less heavily processed, with increased shelf-life and requiring minimal processing time. Seafood is very delicate when compared to other fresh foods due to its intrinsic characteristics and biological composition. Seafood producers and processors are actively in quest of alternative methods to respond to consumers’ demand, assuring microbiology safety and keeping the quality at a high level. Within the minimal processing technologies, modified atmosphere packaging and active packaging using edible/biodegradable coatings, have potential application to seafood. The general objective of this research proposal is to tailor the best conditions to feasibly combine modified atmosphere packaging and edible coatings, to preserve quality, safety and extend shelf-life of fillets and slices of sea bream and sea bass from aquaculture. Sea bream and sea bass were elected because they are commercially and gastronomically very important in Portugal.