Tripolyphosphate dipped and undipped control paired cod fillets stored at −12 °C showed no differences occurring on storage in extractable protein, lipid hydrolysis, or thaw drip. A higher yield of frozen and of thawed fillets was obtained from the dipped samples due to water uptake.No specific effect of tripolyphosphate on thaw drip was obtained at the ionic concentrations used, but it is postulated that such effects might occur in the presence of about 1% salt.