This study evaluated the preservative potential of turmeric (Curcuma longa) powder as a natural antimicrobial and antioxidant agent in bronze featherback (Notopterus notopterus) fishcake during refrigerated storage (4 ± 1 °C). Fishcakes were prepared with 0% (control), 1%, 2% and 4% (w/w) turmeric powder incorporated into the mince before forming and cooking. Quality indices (pH, total volatile basic nitrogen (TVB-N), thiobarbituric acid reactive substances (TBARS), color, texture profile analysis (TPA), total viable counts (TVC), psychrotrophic counts, and sensory evaluations) were monitored on days 0, 3, 6, 9, 12 and 15. Turmeric-treated fishcakes showed significantly (p < 0.05) lower microbial counts, reduced lipid oxidation (lower TBARS), slower increase in TVB-N and maintained better sensory scores than control samples. The 2% turmeric treatment achieved the best balance between preservation efficacy and sensory acceptability. The results indicate that turmeric powder can act as an effective natural preservative to extend the refrigerated shelf life of bronze featherback fishcake, and may be a practical alternative to synthetic additives.