Aims: The shelf-life of refrigerated catfish fillets was determined at 2 degreesC, to simulate retail conditions, using two types of packaging materials, vacuum packing (VP) and oxygen permeable packaging (OPP). Methods and Results: Representative samples (n = 5) from both types of packaging methods were drawn at random every 2 d until a microbiological count of 10(6) cfu g(-1) n as reached. Samples were pooled and screened microbiologically using standard methods. Fatty acid analyses of total lipids, neutral lipid, glycolipid and phospholipid fractions were also conducted, to determine at which point the fish was regarded as spoiled and which packaging method provided a longer shelf-life. OPP limits storage to a maximum of 4 d (aerobic plate count of 8.2 x 10(5) cfu g(-1)), whereas VP extends the shelf-life of the fillets to between 6 and 8 d (aerobic plate count of 9.2 x 10(4) cfu g(-1) and 1.66 x 10(6) cfu g(-1), respectively). Similarly, coliform counts increased with time; however, packaging material had no statistical influence thereon. Conclusions: Until d 13, when the experiment was terminated, no deterioration in lipid composition of the various fractions was noted. Significance and Impact of the Study: An extended shelf-lift: microbiologically-speaking, for potential processors, could thus be obtained by using VP instead of OPP.