A method for effectively extending the storage-life of fresh haddock with Salmide® a stabilized form of redox-buffered sodium chlorite in ice was developed. Results from aerobic bacterial counts, trimethylamine (TMA) and odor analyses showed that fresh haddock fillets packed in ice containing 200 ppm sodium chlorite can be stored for about 18 days at 4°C. This storage-life was nearly twice as long as that for fillets packed in ice alone.