Irradiation combined with other methods can contribute to assuring food safety to customers and monitoring severe losses throughout transportation and commercialization. This study evaluated the combined effects of rosemary essential oil (REO) and gamma irradiation on the preservation of minced Basa fish (Pangasius bocourti) stored at 4 ± 1 °C for 16 days. Four treatments were compared: 1, 2, or 3 kGy gamma irradiation in combination with 2 % REO, and control (2 % REO, without irradiation). In addition to microbiological (total bacterial, psychrophilic, mold, and yeast counts; coliforms; Staphylococcus aureus; Salmonella sp.) and sensory characteristics (appearance, odor, texture), important physicochemical indicators were evaluated periodically. These included total volatile basic nitrogen (TVBN), trimethylamine (TMA), thiobarbituric acid reactive substances (TBARS), peroxide value (PV), and pH. Gamma irradiation significantly reduced microbial loads in a dose-dependent form; coliforms and S. aureus were completely eliminated throughout storage at 3 kGy, which also produced the lowest counts. Over time, all samples showed increases in the levels of (TVBN, TMA, TBARS, and PV), although the irradiated groups showed significantly lower levels, especially at 3 kGy. According to sensory evaluation, the 1, 2, and 3 kGy treatments, respectively, shelf-life extensions were about 10, 14, and 16 days, compared to the control's 6-day extension. These findings concluded that gamma irradiation at 3 kGy, combined with 2% rosemary essential oil, effectively delays deterioration, preserves acceptable sensory qualities, reduces oxidative deterioration, and maintains microbiological safety of minced Basa Fish (Pangasius bocourti) during cold storage. This recommends a promising strategy for extending the shelf life of minced basa fish in cold storage.