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The aim of the present survey was to investigate the effectiveness of different chitosans (oligosaccharide and acid soluble) and cooking methods (deep‐fat frying and barbecuing) on the formation of four potentially carcinogenic heterocyclic amines (PhIP, IQ, MeIQ, and MeIQx) in fish fillet of huso (Huso huso). The results demonstrated that chitosans imparted significantly (p ≤ .05) favorable characteristics on texture profile, cooking traits, and proximate composition in the fillet. Concerning heterocyclic aromatic amines (HAAs) compositions, PhIP (Non‐detected [Nd]—2.51 ng/g), IQ (Nd—0.62 ng/g), MeIQ (0.41–0.92 ng/g), and MeIQx (Nd—1.20 ng/g) were evaluated. The total HAA amounts in the barbecued samples were higher than the deep‐fat frying samples. The fried samples treated with 1% acid soluble chitosan had the highest inhibitory effect (68.09%) against HAA formation. Based on the results, chitosan …