Codfish held for 4 days on ice on board a dragger were filleted and the fillets were placed in two types of containers: (a) parchment-lined wooden boxes, (b) hermetically sealed plastic boxes. The boxes were stored at 0 C (32 F) for up to 8 days. Samples withdrawn at day 0, 4, 7, and 8 were analyzed for trimethylamine content and assessed for quality. The samples were also analyzed for total bacteria, total yeast and molds, lactobacilli, and anaerobic and facultative anaerobic spore- and nonspore-forming bacteria. The results indicated that the fish flesh had a total storage life of 10–11 days, regardless of packaging, and that the storage temperature of 0 C (32 F) was too low for the growth of anaerobic spore-forming bacteria.