Whole and gutted cod and haddock were divided into three grades of quality by panels of plant foremen and experienced Department of Fisheries personnel. It was found that there was a close correlation between the degree of freshness, as judged by these men, and the trimethylamine values of the fillets cut from the fish. This correlation was less significant when the fish were graded by Department personnel inexperienced in handling and grading of fresh fish.It would appear from these results that the trimethylamine value of cod and haddock muscle may be used with certain limitations, as an objective measure of spoilage in support of an organoleptic system of grading these fish.