ABSTRACT: Changes in free amino acids (FAA) in hake stored in a combined system of atmospheres were studied together with the chemical index (pH, TVBN, and TBA) and sensory changes during chilled storage. Fluctuations or constant levels were observed in most of the FAAs throughout storage. There was only a progressive change throughout storage for tryptophan, β‐alanine, methylhistidine, and anserine. At the end of storage, the lots packed in atmospheres with air had the lowest levels of tryptophan, β‐alanine, methylhistidine, and anserine and the highest levels of TVBN and pH. The high levels of glutamic acid, glycine, and alanine from d 0 until d 24 of storage seem to be related to the sensory analysis results.