Sensory analysis is used to evaluate quality of fresh fish and Quality Index Method (QIM) evaluates sensory properties of fish, considering specific aspects of species, providing demerit scores to fish attributes. For the development of this method is necessary a team of trained assessors that identifies and differentiates specific stimuli to the researched product. Aiming to select assessors for a trained team of sensory evaluation of freshness of flying fish, recruitment of candidates between servers and academics, over 18 years of both sexes, of the Nutrition Department/UFRN, who signed the consent form. The candidates completed questionnaires being selected who demonstrated affinity with fish, availability and good health. In selection, three sessions of identification of odors and colors were carried out. In the Odor Recognition Test, 15 samples of odors were submitted to the assessors and were selected those with 80% correct. The Farnsworth-Munsell 100 Hue Test was used for the colors, selecting assessors who, for each series of 10 to 11 samples, presented no more than two errors involving two adjacent samples per session. Both according to specifications of ISO 8586. A total of 70 assessors were recruited, whom 54 were selected. From 38 who participated in the odor test, 33 were selected. It was observed that the odor of greater identification was floral, and the odor with greater difficulty was the bay leaf. For the color test, 32 pre-selected assessors participated, which 26 were able to meet the selection criteria and were able to integrate the sensory team that will be trained in the development of QIM of flying fish. Is concluded that the tests used were effective for selection of assessors and is emphasized that assemble a team of trained assessors is necessary to recruit at least 2,7 times the number desired in the final team.