When a ﬁsh dies a temporary stiffening of the body muscles occurs. This stiffening is called rigor mortis. After rigor mortis the ﬂesh once again becomes soft. Postponing or prolonging rigor mortis in seafood, which can be achieved by chilling it, is highly desirable. This is because signiﬁcant bacterial spoilage of the ﬂesh will occur after rigor mortis has passed, therefore postponing the onset of rigor mortis will assist in extending the shelf life of the ﬁsh.