Twenty-nine "ice fillets" (mostly haddock) were examined bacteriologically after varying periods of storage at temperatures from −5° to −18 °C.Quantitative examinations would indicate that, after an initial decrease due to freezing, there is little change in the number of bacteria in fillets at −18 °C. for a year. A gradual decrease follows. In fillets stored at −5 °C. there is an increase after about fifty weeks. A psychrophilic flora seems to predominate after long periods of storage.Sixty-eight species and varieties of bacteria were isolated and grouped, as far as possible, according to the species they most closely resembled. Twenty strains, belonging to the genus Achromobacter, could not be placed.