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"The effect of dry ice and its combination with water ice in preserving the fresh fishes was studied. The quantity of dry ice and its combination with water ice required for effective chilling of fresh fish, sardines (Sardinella gibbosa) was standardized with respect to sensory, microbiological and biochemical quality. The sardines stored in 50% dry ice had a shelf-life of 10 days, when compared to shorter shelf-life obtained with 30% and 40% dry ice. Sardines stored in the combination of dry ice with water ice at 20% & 50% and 30% & 50% were found to be sensorily acceptable for 13 days, while it was only 5 days in the combination of 10% & 50%. Among the three packages of ice viz. standardized levels of dry ice (50%), and its combination with water ice (20% & 50%), recommended level of water ice (100%), in used for chilling the seer fish steaks (Scomberomorus commersoni) and headless shrimps (Penaeus semisulcatus) stored in the combination package and dry ice had an extended shelf-life of 11 days and 9 days, respectively when compared to their shorter shelf-life (7 days) in water ice. The use of dry ice alone was found to be costly. The fish and shrimps stored in dry ice and combination package had a bacterial load, H2S producers, and anaerobic counts of 106, 105 cfu/g and 110/140 MPN/g, when they were found to be organoleptically unacceptable. The psychrophilic and lactic counts varied from 105 to 106 and 104 to 105 cfu/g in the fish and shrimps for the same period. TMA-N, TVB-N and TBA were found to be within the acceptable limit in all the samples. Hx was found to be lower in fish than in shrimps. The quality of fish and shrimps in dry ice and its combination with water ice was found to be excellent during the initial period of storage. The results suggest that dry ice in combination with water ice at 20% & 50% is most effective, followed by dry ice at 50% in preserving and transporting fresh fish."