High-Pressure Processing (HPP) applied to seafood is used since 1990 and it has been suggested that this is an effective preservation method. Nevertheless, changes on physical and chemical characteristics can occur due to the process intensity, and have to be investigated. The aim of this study was evaluate the HPP effect on color parameters, shear force, pH, drip loss and protein profile of Brazilian sardine fillets, which is one of the main products of the Brazilian seafood industry. Fresh sardines caught in Angra dos Reis/RJ, Brazil were filleted and pressurized varying the pressure levels (100 to 400MPa) until reaching pressure set point (0 min) as well as 15 minutes after achievement of the given pressure, followed by immediate depressurization. Results showed that HPP did not affect (p>0.05) pH and drip loss of the fillets, although there was a small pH raise (P<0.05) in 300 MPa / 15 min. L*, a* and b* were similar to the control (P>0,05) until 300 MPa / 0 min or 100 MPa / 15 min, whose mean ΔE and WI were low (P>0,05). The other treatments caused a progressive whitening of the fillets. Shear force increased with increasing (P<0,05) pressure and time from 100 MPa / 15 min or 300 MPa / 0 min. The protein profile suggested changes in some of the bands, showing unfolding caused by the HPP. Those results were promising regarding the use of HPP for the sardine’s production. It is important to point out that the increase on the whitening and the shear force might be advantageous, once seafood is usually related to “white meat” and firmness is an indicative of freshness. The effects of these changes on consumer’s perception and acceptance are another relevant issue, which it will be further investigated to confirm the potential of the process.