It is important for a consumer to know whether a fish is fresh or not. One of the simplest and the easiest methods for monitoring fish spoilage can be done through colorimetric method. In this research, a colorimetric label for monitoring fish spoilage by using natural color extract which contains anthocyanin has been developed. The colorimetric label which has been developed is created from cellulose paper coated with the extract through dip coating method. Using the label, fish spoilage measurement is then experimented by monitoring fish chunks placed inside a bottle together with a colorimetric label. Subsequently, monitoring is then performed in a 13°C, 25°C and 40°C temperature condition. Digital photography is used for observing the color change, and the change is further analyzed with ImageJ color analyzer for 0, 2, 17 and 24 hours. From the study, it can be inferred that the colorimetric label used for detecting fish spoilage is marked by the label's color change from purplish pink, when the fish condition is fresh, to purplish blue, when the fish becomes spoiled. In general, there is an indication that the measurement's temperature may influence the time for the indicator label's color change. Rising temperature then triggers the color change of the indicator label to become faster. Overall, it is proven by the research that monitoring fish spoilage can be simply and practically done by using the developed colorimetric label.