The aim of this study was to investigate the addition of chitosan in fish fillet of huso (Huso Huso) in order to prevent the formation of heterocyclic aromatic amines (HAAs) after cooking. The use of natural additive such as acid-soluble chitosan on moisture, pH and cooking loss contentof huso fillet had a significant effect (p≤0.05). The values of HAAs identified in fried samples PhIP (Nd -0.83 ng / g), IQ (Nd-0.50 ng / g), MeIQ (0.71-0.82 ng / g) and MeIQx (Nd – 0.90 ng / g). The total HAAs were between 0.82 ng / g and 2.7 ng / g. The inhibitory effect of acid-soluble chitosan on the formation of heterocyclic aromatic amine compounds in fish fillet of huso was between 37.35 to 68.09%. The results of this study indicated that acid-soluble chitosan could prevent the production of harmful and mutagenic compounds during fried.