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Freshness of wild turbot (Scophtalmus maximus) stored in ice was assessed by chemical, sensory and microbiological methods. The limit for sensory acceptability of wild turbot stored in ice was ∼12–15 days. The quality of turbot decreased on day 15 (B) and they were no longer acceptable on day 19 (C). The TVB-N level showed fluctuations during storage, indicating that TVB-N could not be a good indicator of turbot quality. The release of FFA increased from an initial value of 6.33 (expressed as % of oleic acid) to a final value of 20.6 during the storage period. The initial PV value was 5.60 meq/kg for turbot stored in ice and it started to increase to 21.6 meq/kg on day 12 and then started to decrease to 13.6 meq/kg at the end of storage period. The level of TMA in wild turbot increased sharply from an initial value of 9.36mg/kg to a final value of 38.9mg/kg. Linear regressions (r²) obtained from K, K_i, G, P, H and F_r …