Fish is an affluent resource of various significant nutritional constituents such as high- quality protein, vitamins, minerals and n-3 rich polyunsaturated fatty acids. Sea foods are categorized as one of the briskly perishable food items than other muscle foods, due to their high water activity (Aw), existence of self-degrading enzymes and neutral pH value which is the cause of quick production of unwanted whiff and flavors. Present research was designed to study the effect of storage temperature and associated spoilage of fish meat through various pathogens of bacterial nature. Samples were procured from two different managemental systems to observe the effect of storage place on bacterial load. Effect of variations in seasonal temperature were also observed on the bacterial load by collecting samples in three different seasons of the year i.e. winter, spring and summer season. Total viable count was performed along with the selective culturing of bacterial species capable of causing gastrointestinal disorders. Statistical analysis reveals that a significant difference (p< 0.05) exists between seasonal variations and patterns of bacterial types. With respect to storage up to 8 hours a significant difference (p< 0.05) is observed with the existing bacterial types. A significant difference (p< 0.05) lies between bacterial types and the source from which samples were procured. A significant difference (p< 0.05) was observed between sampling season and storage duration. While a non-significant difference (p> 0.05) was recorded between seasons and source from where samples were collected. With respect to storage time a significant difference (p< 0.05) was recorded with the sources of samples. While comparing the patterns of bacterial types in samples collected in different seasons of year a significant difference (p<
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0.05) exists with respect to storage time. While a significant difference (p< 0.05) was observed
between growth patterns of bacterial types with respect to seasonal variations and source. With
respect to the storage time there lies a significant difference (p< 0.05) to the bacterial types
observed in samples procured from two different management systems. With respect to season
a significant difference (p< 0.05) was noticed with storage time and source of sample. While
significant difference (p< 0.05) was present between the bacterial types isolated during
different seasons of the year and subjecting them to different storage time and the source of
samples.