The present study was aimed to study the efficiency of various Chemical preservatives on the inhibition of spoilage causing bacteria in Yellow Goat Fish (Sulphureus cuvier). The effect of chemical preservatives the on the inhibition of pathogenic bacteria was estimated by Agar well diffusion method. The diameter of the inhibition zone of all the bacterial cultures was increased with increase in concentrations of chemical preservatives from 200 to 1000 µl ml-1. The effect of various chemical preservatives on the inhibition of the growth of bacteria isolated from spoiled fish samples was determined. All the concentrations showed inhibitory zone against all the test bacterial isolates. Sodium metasulphite exhibited a maximum zone of inhibition against Staphylococcus aureus followed by Salmonella typhi, Pseudomonas fluorescens, and Vibrio cholerae. The least zone of inhibition was observed in Escherichia coli. Among the pathogens tested, Staphylococcus aureus was found to be more susceptible to chemical preservatives and Escherichia coli was found to be less susceptible.