BACKGROUND: The use of essential oil nanoemulsions has emerged as a promising strategy for extending the shelf life of highly perishable foods, like fish, by leveraging their natural antimicrobial and antioxidant properties. AIMS: This study investigated the effects of an edible sodium caseinate coating incorporating METHODS: Fish samples were coated by immersion in pure sodium caseinate (SC), SC+ RESULTS: The study results indicated that fillets treated with SC+ CONCLUSION: The results highlight the potential of nanoemulsion-based coatings as an innovative and effective strategy for extending the shelf life of highly perishable fish products. Coting with SC +