AbstractBluejack mackerel caught off the Portuguese coast were irradiated with pasteurising doses of 1, 2 and 3 kGy using a 60Co gamma source; they were compared with a non‐irradiated control sample for external appearance in the raw fish and for texture, flavour, odour, humidity and colour in the cooked muscle, by a group of experienced panellists. Differences were found between the control and the irradiated samples but not among them. An extension of two to three times the shelf‐life was obtained.