Viable counts of bacteria were determined on fish-meats and -drips prepared from refrigerated packed fillets, by using nutrient agar incubated at 20℃. The numbers in the drips were always higher than the numbers on the meat. The difference was in the range from 5 folds to 31 folds when the numbers on fish meat were at the other of 107 CFU/g, and being higher when the count on fish meat exceeded 10^8 CFU/g. In a case of fish meat samples the number of bacterial of which was in the range from 10^5 to 10^8 CFU/g, the difference was from 5 folds to 51 folds.