The aim of this study was to evaluate histologic post‐mortem autolytic changes in farmed Atlantic salmon. The fish were either stored at room temperature (RT, 21°C), refrigerated (4°C) or frozen (−20°C), while fish necropsy was performed at 0, 1, 4, 24 and 48 h post‐storage (hps). In addition, gills were sampled at 0, 5, 10, 15, 30 and 45 min post‐storage (mps) at room temperature (RT). The haematoxylin and eosin‐stained tissu...