This report on the Pacific cod shelf-life experiment compares two methods of handling and preserving fish quality aboard fishing vessels: the traditional Kaia Fisheries method using refrigerated seawater tank onboard (RSW-OLD) and a new slurry ice method using plastic tubs for storage (SLURRY-NEW). The study aimed to evaluate improvements in handling and cooling to maintain higher fish quality and extend shelf life. Key findings from the experiment show that the slurry ice method can extend the Pacific cod's shelf-life by approximately six days longer than the traditional RSW method, with lower quality index scores and Torry scores indicating fresher, higher-quality fish throughout the testing period. The study concludes that the new slurry ice method could provide significant benefits to the seafood industry by maintaining a superior quality and longer shelf life of caught Pacific cod, leading to potential gains in market price and quality perception.