Pond-raised hybrid striped bass were commercially processed into fillets with and without belly flap, packaged in oxygen permeable bags (Cryovac Em), and stored as chillpack samples (-2°C) and as refrigerated samples (2°C). Quality changes were determined over 21 days storage by microbiological, chemical, and sensory evaluations. Aerobic plate counts and hypoxanthine formation showed evidence of rapid deterioration of refrigerated samples after 8 days storage compared to 21 days for chillpack samples. A trained sensory panel found 21 day stored chillpack samples similar in flavor and aroma but of firmer texture than refrigerated samples stored 8 days. Panelists found no differences between trimmed and whole fillets. Hypoxanthine formation and aerobic plate counts appeared to be good indicators of quality deterioration, whereas thiobarbituric acid measurements were not.