In this research, we studied the change in the quality of the marinated anchovy after use of the new experimental recipes, through the 6-month period. The effect of different spice additives was tested, and in the final tested recipes, we used olive oil, rosemary, chilly peppers, and dried tomatoes as flavor enrichment ingredients. After addition of oil and spice samples were stored in replicates at +4°C, and sampled monthly for analysis. The aim of this research was to determine the changes in fatty acids, protein and lipid content, microbial activity and lipid oxidation during the shelf life of products. Results demonstrated high enrichment of the meat with unsaturated fatty acids originating from oil during storage. The addition of rosemary, chilly peppers, and dried tomatoes enhanced the absorption of oil in the final product. The addition of rosemary and chilly peppers to the product demonstrated a beneficial effect on the preservation of original fatty acid composition and lipid proportion during 6-month storage. Used spices seemed to affect polyunsaturated fatty acids preservation as well. The addition of rosemary demonstrated high stability of fatty acids with no development of lipid autoxidation products, whereas all tested recipes maintained stabile protein content during the investigation period.