Norway and Iceland are among the world's leading seafood nations and this has been achieved by increased value adding and knowledge-based management of resources. France is an important producer but also the major European fish importer country. The main challenge remains though in successfully maintaining freshness, quality and value as well as safety of seafood through handling, processing and distribution. Seafood deterioration is mostly governed by microbial and biochemical activities which are influenced by temperature and storage conditions. The main cause of bacterial contamination of fish processing line is due to rapid bacterial proliferation on the skin during early storage which spreads during filleting and by post-contamination during processing. Reducing the microbiota before process and preventing its development during storage will extend shelf life. The main objective of the SAFEFISHDISH project is to improve the microbial and sensory quality and safety of fish from harvest to consumer. The project will focus on farmed salmon and wild cod which are the major species traded in Europe. Novel handling techniques and combination of innovative preservation technologies involving biopreservatives (plant extracts, protective cultures, chitosan…), superchilling and modified atmosphere will be evaluated. Treatment well ahead of the food chain (on the skin and on flesh just after filleting) may maximize its efficiency and will be explored. Combination of these preservation techniques is innovative and needs to be tested. Bacterial ecosystem and their metabolism profile will be explored via modern tools such as pyrosequencing and various chromatographic methods. Developed innovative handling and processing technologies will better control safety and deterioration of valuable seafood and, simultaneously, contribute to nutritional quality and consumer health as well as increased sales return and competitiveness of European seafood.