A flow-through controlled atmosphere packaging system using a number of different carbon dioxide-enriched gaseous compositions was demonstrated to be effective in retarding the growth of microorganisms on fresh swordfish steaks held at 2°C for 22 d. During the first 14 d of storage, Pseudomonas spp. either dominated or represented a major part of the microflora of steaks in all gaseous atmospheres tested. However, in atmospheres containing 70% CO2 or in pure CO2, heterofermentative Lactobacillus spp. and Brochothrix thermosphacta were a major part of the microflora, particularly after the 14th day of storage. Both total volatile nitrogen and trimethylamine, often used as quality indicators for fresh seafoods, increased more slowly for swordfish steaks stored in CO2-enriched atmospheres than steaks stored in air. Advantages of using a controlled atmosphere flow-through system for storage of fresh seafoods include: (a) a stable gas composition, (b) individual portions can be removed from a master package without losing or disrupting the gaseous atmosphere, and (c) volatile off-odors which accumulate during storage in sealed CO2-enriched atmospheres are carried off with the flow-through gas.