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Freshness assessment of European eel (Anguilla anguilla) stored in ice and in boxes without ice at 3±1 °C was assessed by sensory, chemical (total volatile basic nitrogen (TVB-N), thiobarbituric values (TBA), peroxide value (PV), free fatty acid (FFA), and pH) and microbiological (total viable counts, TVC) methods. The limit for sensory acceptability of eel stored in ice was ∼12–14 days, and ∼5–7 days at 3±1 °C. TVB-N level of about ≥10 mg TVB-N 100 g⁻¹ flesh could be regarded as the limit of acceptability. PV values and the release of FFA increased during storage in ice and at 3±1 °C but the increases were greater at 3±1 °C. Values of pH showed no statistically significant (P>0.05) changes for eel stored in ice and at 3±1 °C. Water losses of fillets stored at at 3±1 °C were higher (P<0.05) than those stored in ice. TBA values were found to fluctuate under both storage conditions. This study shows that sensory …