It has been suggested that negative effects of superchilling on drip loss, appearance, and texture of cod and haddock are due to formation of large ice crystals, protein denaturation and increased enzymatic activity in the partially frozen fish (Love RM & Elerian MK, 1964). Simpson MV & Haard NF, 1987, however, found only very little difference in biochemical and chemical deterioration of cod (Gadus morhua) stored at 0°C and at - 3°C.