Independent of localization most industry has based their production of salmon on post-rigor raw material of approximately the same freshness. Since post-rigor filleting requires several days of storage from slaughter, rigor development is combined with c hilled transportation to the process industry. This leaves a disadvantage for Norwegian process industry, far from the final market, since time for transportation in this case must be added, reducing final freshness for the consumer. Less than 14% of Norw egian farmed salmonids are exported as filleted or processed products. The use of pre-rigor meat as a source for further processing has several advantages, but is also associated with challenges and the need for optimisation of processing parameters. Earl y removal of pin-bones and altered salt diffusion are examples of challenges, as overall freshness and improved gelling properties are examples of unexplored advantages. To be able to establish a sustainable industrial processing of pre-rigor raw materia l and to predict and control of the onset of rigor there is a need of increased knowledge of factors affecting rigor onset. This project aims to increase this knowledge through a combined study of how pro-slaughter factors influences rigor onset as well a s a fillet quality, a fundamental characterization of the pre-rigor salmon muscle both related to physical and biochemical properties and finally a review of processing opportunities and problems of pre-rigor fillet.