Irradiation of refrigerated brines with ultraviolet radiation was effective in controlling bacterial development in the brine during the post-mortem storage of lingcod (Ophiodon elongatus) and sockeye salmon (Oncorhynchus nerka). The bacteriological and organoleptic quality of the fish was not improved by continuous or intermittent exposure of brines to ultraviolet radiation. Irradiation of highly contaminated turbid brines resulted in the killing of a large percentage of the initial bacterial population. Intermittent or continuous irradiation of brines produced off-odours in the brine and in the stored fish. Discolouration developed in the irradiated brine and on exposed surfaces of the stored fish.