The effects of brine-freezing and plate-freezing at sea on fleshpH, color (Huntera/bratio), thaw drip, and mineral concentration were determined at intervals during subsequent storage of the glazed, polyethylene covered fish at − 30 C.The difference in fleshpH between the brine- and plate-frozen samples was not significant for either halibut or salmon and thepH generally declined during storage.The changes in the Huntera/bratio of salmon were similar for both methods of freezing and the ratio generally increased slightly during storage.The thaw drip of halibut and salmon was less for the brine- than the plate-frozen samples after storage for 9–31 weeks whereas subsequently the brine-frozen samples had approximately equal or greater thaw drip than the plate-frozen. Except for plate-frozen halibut, thaw drip tended to increase with length of storage.Method of freezing did not significantly affect the potassium concentration of either halibut or salmon. For both species the sodium and chloride concentration of brine-frozen outside muscle was at least two to three times greater than brine-frozen inside or plate-frozen muscle.