A method for delaying rigor mortis in slaughtered fish, the method comprising: a) receiving slaughtered fish, b) bringing the fish to an under-cooled state in salt-controlled and temperature-controlled solution in at least one first container, where: i) the salt concentration of the solution is set and a temperature of the solution maintained such that the temperature is higher than the freezing point of the solution, ii) providing substantially continuous movement of the fish in the solution during the step of bringing the fish to an under-cooled state, iii) maintaining the volume of the solution in the at least one container to at least 50% of the total volume of fish and solution, c) transferring the fish to a transport/storage container, where the temperature in the transport/storage container is maintained below 0°C characterised in that the step of bringing the fish to an under-cooled state is performed in at least two steps of: I. placing the fish in first salt-controlled and temperature controlled solution having a salt concentration in the range from 0,1 to 10% and a temperature in the range from +1 to -3°C, where the salt concentration and set temperatures of the salt-controlled and temperature controlled solution brings the homogenous temperature of the fish to +2 to -1°C, and II. transferring the fish to a second salt-controlled and temperature controlled solution having a salt concentration in the range from 1 to 20% and a temperature in the range from -1 to -12°C, where the salt concentration and set temperatures of the salt-controlled and temperature controlled solution brings the homogenous temperature of the fish to -0.1 to -3°C. a) receiving slaughtered fish, b) bringing the fish to an under-cooled state in salt-controlled and temperature-controlled solution in at least one first container, where: i) the salt concentration of the solution is set and a temperature of the solution maintained such that the temperature is higher than the freezing point of the solution, ii) providing substantially continuous movement of the fish in the solution during the step of bringing the fish to an under-cooled state, iii) maintaining the volume of the solution in the at least one container to at least 50% of the total volume of fish and solution, i) the salt concentration of the solution is set and a temperature of the solution maintained such that the temperature is higher than the freezing point of the solution, ii) providing substantially continuous movement of the fish in the solution during the step of bringing the fish to an under-cooled state, iii) maintaining the volume of the solution in the at least one container to at least 50% of the total volume of fish and solution, c) transferring the fish to a transport/storage container, where the temperature in the transport/storage container is maintained below 0°C I. placing the fish in first salt-controlled and temperature controlled solution having a salt concentration in the range from 0,1 to 10% and a temperature in the range from +1 to -3°C, where the salt concentration and set temperatures of the salt-controlled and temperature controlled solution brings the homogenous temperature of the fish to +2 to -1°C, and II. transferring the fish to a second salt-controlled and temperature controlled solution having a salt concentration in the range from 1 to 20% and a temperature in the range from -1 to -12°C, where the salt concentration and set temperatures of the salt-controlled and temperature controlled solution brings the homogenous temperature of the fish to -0.1 to -3°C.