The results obtained have shown that, in general, a germicidal ice which retards bacterial, spoilage of fish is much more effective when the pH of the flesh is low than when it approaches the neutral point. Of the ices used those containing 0.1% sodium nitrite, 0.01 to 0.02% sulphanilamide, 0.01% sulphathiazole and 0.067% chloramine B plus 0.067% sodium benzoate were quite effective in delaying spoilage. Ices containing chloramine B, chloramine T, No-Bac, Rivanol, penicillin, Roccal and Emulsept retarded spoilage only slightly or not at all.