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A dose of 150 krad was optimum for extending refrigerated (0–2 C) shelf-life of fresh Indian mackerel (Rastrelliger kanagurta). This dose extended the shelf-life to 25–30 days from 10–12 days without inducing undesirable changes in the organoleptic qualities. Vacuum-packaging affected the appearance of the irradiated product by drawing out muscle fluids during storage. Samples irradiated aerobically did not become rancid and were acceptable to a taste panel. Storage of fish in ice beyond 5 days before irradiation reduced its post-irradiation shelf-life.