Industrial relevance: Chilean jack mackerel (T. murphyi) is recognised as a healthy and nutritious food; however, it is underutilised due to its short microbiological shelf-life as a fresh product. The HHP treatment has been an effective method to control spoilage microorganisms in fish products above 200 MPa and could be considered as an alternative to conventional heating treatments in preparing ready-to-eat or semi-prepared dishes with a minimum loss of micronutrients and extended shelf-life. Thus, HHP treatments were effective in improving microbiological shelf-life of Chilean jack mackerel during chilled storage. (C) 2015 Elsevier Ltd. All rights reserved.