In order to determine the effect of garlic extract on some freshness parameters of silver carp filet, twenty numbers of silver carp were bought and after preparation of fillet with average weight (100±10 g) the experiment in laboratory was conducted. The statistical method containing 4 treatments which had various concentration of garlic extract including control (0), 0.5, 1 and 1.5%. Each treatment was performed in tree replications.    Garlic extract was dissolved in distilled water then, the  prepared fillets were deep bathed  and immersed in experimental solutions for 10 minutes. All of the samples (fillets) were packed in polyethylene bags and were stored in refrigerator at 4 ± 1 °C for 21 days. The fillets were measured at every 7 days during storage period in equipped laboratory to determine the overall quality of fish fillets for 21 days. The results of this study clearly confirmed the role of garlic extract to improve the microbial and biochemical characteristics of silver carp fillet during the experiment. Based on analysis of total viable bacteria counts, total psychotropic bacteria counts, peroxide value, thiobarbituric acid reactive substances, total volatile basic nitrogen, pH and free fatty acids, best treatment  which improved these parameters  was seen in  1.5% garlic extract. Overall it can be proposed that the 1.5% garlic extract can preserve the quality of refrigerated silver carp fillet in a 14 days period.