ABSTRACTThe storage life of four species of fish from the North West Shelf was examined by means of nucleotide catabolism and sensory evaluation. It was found that the shelf life was related to the rate of inosine monophosphate (IMP) breakdown rather than to bacterial spoilage, because the endemic mesophilic bacteria were unable to adapt to ice storage conditions. The results indicated that the IMP level was fundamentally related to both flavor intensity, and acceptability, and was not merely circumstantially related to time of storage.