Grouper (Epinephelus sp) is a reef fish that has high economic value in fresh conditions and was very popular at domestic and foreign markets, especially in ASEAN countries, but it also a perishable food. The level of freshness of grouper can affect its economic value, the lower the level of freshness, the lower the economic value. This study aims to determine whether the storage of the grouper (Epinephelus sp) at temperature maintained between (-4 °C)-0 °C for 21 days with seven intervals from day 0 using slurry ice will slow down the decrease of it is quality. This research was conducted using four test methods such as organoleptic test, microbiological test with total plate count (TPC) method, and chemical test using the total volatile base (TVB) method. The organoleptic value on the 14th storage day which is 6.37 has exceeded the maximum limit of fresh fish according to SNI 2729:2013 which is 7.00. The total number of colonies on the 21st storage day has exceeded the maximum limit of fresh fish which is 5 x 105, presumably a decrease in freshness quality has occurred between the 14th to 21st days of storage. The value of TVB on the 14th day of storage which is 20.53 mg-N/100 g has exceeded the maximum limit of fresh fish which is 20 mg-N/100 g. The grouper fish was only effective for up to 14 days using slurry ice storage at a temperature maintained between (-4 °C)-0 °C.