Frozen storage offers a means of preserving fish; however, during frozen storage, quality is lost due to a deterioration of texture, flavour and colour, especially after long periods of storage, when poor freezing practices are employed or when the initial fish quality is low. The main problem is the change of texture which reduces consumer acceptability. The quality of fish products after freezing and frozen storage is affected by factors such as fish species, temperature and handling before slaughter, slaughtering stress, the biological status of the fish, temperature of the pre-rigor storage, freezing rate, frozen storage temperature and time, temperature fluctuations, thawing procedure and prevention against oxidation (light and oxygen).