Fresh gutted young hake and ungutted megrimwere acquired at the Marín (Pontevedra, Spain) retail fishmarket.
After being caught, the fish was placed in polystyrene boxes, in two layers separated by a plastic sheet and a layer of crushed ice, and maintained overnight at 0–2 °C in the chilled hold of a near-shore fishing vessel.
The studywas designed to reproduce a fishing trip of 14 days and it was carried out twice.