The objective of the present study was to evaluate the impact of rosemary and basil essential oils (EOs) on the quality of Atlantic mackerel fillets stored at 2°C up to 15 days. Atlantic mackerel (Scomber scombrus) fillets were periodically evaluated to assess their textural, color, physicochemical, and spectral characteristics. The results indicated that rosemary and basil treatments were effective for inhibiting the formation of total volatile basic nitrogen (TVB-N) and lipid oxidation products during storage. Based on TVB-N values, the shelf life of Atlantic mackerel fillets treated with rosemary and basil EOs was extended by 2 and 5 days, respectively, compared to the control group. Similar results were obtained with thiobarbituric acid-reactive substance analysis, which demonstrated an extended shelf life of Atlantic mackerel immersed with rosemary and basil EOs of 2 and 3 days, respectively, compared to the control group. The factorial discriminant analysis applied on the concatenated first five principal components corresponding to the physicochemical, textural, color, and fluorescence measurements allowed clear discrimination of the three groups, because a correct classification rate of 93.3% was obtained. Therefore, treatment with basil and rosemary EOs, as natural biopreservative compounds, could present a high-potential application in the seafood industry.