Ultraviolet (UV) irradiation at 254 nm and doses of 300 mWs/cm* from a photochemical reactor (16.6 mm at 300 pW/cm*) or 4.8 Ws/cm* from a high intensity UVC lamp (40 set at 120-180 mW/cm* reduced surface microbial count on mackerel by two to three log cycles. UV treated mackerel wrapped in 1 mil polyethylene and packed in -1°C ice had at least a 7 day longer shelf life than conventional ice-packed untreated controls. Spray washing with water containing 10 ppm chlorine by itself or in combination with W irradiation was necessary to reduce surface counts on rough surfaced fish to the same extent as that on smooth surfaced fish. When W irradiated and packed in 0°C ice, surface microbial counts on vacuum packaged mackerel lagged by 4 days those on mackerel wrapped in 1 mil polyethylene.