The aim was to develop and evaluate a Quality Index Method (QIM

scheme for fresh cod Wllets. Cod Wllets were stored at 0–1 °C on ice up to 14 days. Total viable counts (TVC) and counts of H2S-producing bacteria were done. A QIM scheme for fresh cod Wllets to eval-uate freshness was proposed. A high correlation between the Quality Index (QI) and storage time on ice was found. The remaining storage time could be estimated with accuracy of §1.3 days when the cod Wllets were evaluated with QIM. The maximum storage time was esti-mated 8 days based on Quantitative Descriptive Analysis and H2S-producing bacteria counts