Sensory analysis plays a key role in food quality evaluation, as it provides a detailed sensory profile and a direct insight into consumer perception. In the case of fish, sensory attributes such as appearance, odor, flavor, and texture are particularly relevant, as they can be significantly influenced by the mode of production (e.g., wild versus aquaculture), feeding practices (e.g., type and composition of feed), and thermal processing. Cooking can modify these sensory characteristics, making standardized evaluation protocols essential for accurate comparison and quality control. Furthermore, factors such as temperature, cooking time, and portion thickness can introduce variability in the obtained results, if not properly controlled, highlighting the need for a consistent methodological framework. This study presents the development of a standardized guide for the sensory evaluation of cooked fish, focusing specifically on Sparus aurata (gilthead seabream). The guide outlines a detailed protocol for sample preparation and serving, ensuring that cooking methods and presentation conditions are optimized to enable objective and reproducible assessments. It also defines a structured approach for conducting descriptive sensory evaluation, addressing the key organoleptic attributes. Additionally, a practical tasting sheet is provided to support the consistent recording and analysis of sensory data. The primary aim of this guide is to offer a clear, replicable tool for the sensory assessment of cooked fish, contributing to the improvement of quality control protocols in the fish industry. By promoting uniformity in terminology and evaluation methods, the guide supports both research and industrial applications, including product development, quality assurance, and sensory training.