We evaluated the correlation between scientific and sensory tests frequently used to evaluate the quality of mackerel (Scomber japonicus). Sensory tests were performed using odor, color, texture, clarity and shape of the eye, and color of the gill, whereas the scientific test involved color difference, texture, volatile basic nitrogen (VBN) content, and pH. Evaluations were performed for 10 days of storage at 4 °C. The VBN content increased from 11.91 to 30.26 mg/100 g in the early spoilage stage. In terms of color difference, lightness showed the largest change. The texture values decreased, with hardness showing the sharpest decrease by day 3. The quality index method score was 0.15 at the start and 11.63 by the end of storage. The most remarkable increase was observed in odor, whereas eye turbidity showed no change. Among the scientific metrics, hardness and VBN content explained the sensory changes. Analysis of the correlation between sensory evaluation and scientific test showed that hardness, gumminess, VBN content, and chewiness had a higher correlation with the sensory indexes. The sensory evaluation index significantly changed when a scientific matrix was used. Overall, the quality of mackerel can be determined through sensory evaluation.