Shelflife extension of fish and fishery products are often improved by using the various food supplements during the processing cycle. But due to the prospective health risk caused by using the various synthetic antioxidants, additives of organic nature are being used because of increasing consumer preference. Plant extract of different sources have shown antioxidant activity due to the presence of phenolic compounds. White Radish (Raphinus sativus) solvent free extract was used for the enhancement of shelflife of mahseer (Tor khudree) steaks under chill conditions. Based on the in-vitro antioxidant activities viz., Total phenolic content (181.64±29.61mg/100g) and 2, 2- azinobis (3-ethylbenzothiazoline-6-sulfonic acid) DPPH activity (93.49%), 20% concentration of the extract was used for the dip treatment of mahseer steaks stored under chill conditions (0-2oC) for 15 days. Based on the biochemical analysis (PV, FFA, TBA, TVB-N, TMA), microbilogical parameters (TPC) and sensory analysis. It was concluded that the both the control (CT) samples and whole radish extract (WRE) treated sample showed the increasing trend of values for biochemical and other parameters with respect to the days of interval for taking sample. On the day of sensory rejection for control sample, the formation of trimethylamine and total volatile base nitrogen were within the acceptability limit 8.58 mg/100g and 22.47mg/100g respectively, for WRE treated sample whereas the control sample crossed the limit of acceptability on the 9th day. The dip treatment of WRE increased the shelflife of mahseer up to 6 days during chill storage. Therefore, it can be concluded that whole radish extract (WRE) can be used as a promising natural preservative and a substitute to the synthetic counterparts.