The research on causes of spoilage of fresh fish in the market was carried out from Ggaba market from January to February 2009. The objectives ofthe research were to; Identify the causes offresh fish spoilage; assess the fish handling practices and their impact on the quality of fish. Identify spoilage rates of different fish species and assess the effect ofhygiene and sanitation ofthe rate ofspoilage. Data for the project was obtained from various sources for example visiting libraries like Fisheries Training Institute Library where information was useful for the project's literature review. Information from the tleld was obtained by questioning the fish handlers, fishermen and the fisheries staff, and personal observations and experiments were also used. The results obtained show that spoilage of fish is due to poor handling of tlsh during storage and lack of handling facilities in the market.