To identify processing conditions that better maintain palm ruff quality attributes, high hydrostatic pressure (HHP) was applied to pre- and post-rigor fillets. Physical parameters as whiteness index (WI), water holding capacity (WHC), texture and ultrastructure and shelf life were evaluated after the application of 450 and 550 MPa (3 and 4 min) and during cold storage. Pre-rigor fillets retained less water and were softer than post rigor, although the onset of rigor increased palm ruffs WHC and firmness. Application of HHP whitened palm ruffs dark flesh; however, this effect reverted at the end of the storage. Pressurized post-rigor samples retained less water than the control and storage caused a WHC increase in samples pressurized at 550 MPa, independent on the rigor condition. Post-rigor fillets softened at pressures of 450-550 MPa appearing to have a lower threshold than beef or cod (above 600 MPa). Ultrastructural changes revealed a subtle contraction (7.4%) of the myofibrils in the unpressurized post-rigor muscle compared to pre-rigor; after 26 days' storage both samples presented extensive muscle degradation and sarcomere length was reduced in 30%. HHP induced pressure dependent shortening of the sarcomere and modifications to the structure which after 550 MPa was hardly recognizable. After 26 days' storage, there was only slight degradation of the ultrastructure, showing that beyond the structural modifications caused by HHP, post-mortem deterioration is delayed in HHP-treated fillets. Furthermore, HHP extended palm ruffs shelf life to 14-23 days. Thus, HHP may be considered as a technology that maintains the textural quality and shelf life of fresh and stored fish.