Silver carp fillets were treated with liposomal encapsulated and unencapsulated pomegranate peel extract at 0.5 and 1% w/w to evaluate the effect of the extracts on the shelf life of the fillets during 15 days of refrigerated storage. Quality changes of the samples were investigated in terms of total volatile basic nitrogen (TVB-N), peroxide value (PV), thiobarbituric acid (TBA) and microbial counts (total viable counts (TVC) and total psychrotrophic count (TPC)). Results showed that the extract could reduce chemical deterioration and lipid oxidation in the fillets compared to the control, as reflected with lower TVBN and TBA values. Also, pomegranate peel extract reduced TVC and PTC of the fillets about 2 Log10CFU/g compared with control. Furthermore, silver carp fillets treated with the encapsulated pomegranate peel extract showed the lowest amount of lipid oxidation and microbial deterioration during the storage period compared with the control and pure extract treatments.