Interest in safer fish products by high hydrostatic pressure processing (HHP) is increasing.Some studies done on meat and fish have shown that HHP may be a useful processing tool for such products.The objective of this study was to evaluate microbiological changes and shelf life extension of farmed Coho salmon (Oncorhynchus kisutch) treated by HHP.MATERIALS AND METHODS Specimens of farmed Coho salmon (O.kisutch)were processed using HHP at 135,170 y 200 MPa for 30 sec,and their effects on microbiological activity were evaluated throughout a 25-day storage period at 4(A)℃.Microbiological analyses were performed in raw and pressure-treated farmed Coho salmon (O.kisutch).