A study about conservation of matrinxã (Brycon sp.) on ice was carried out in insolated boxee divided into eleven lots. The table gives resulte for the subjective evaluation of freshness, based on external and internal characteristics and gill odor. Scores ranged between a maximum of 25 points and 8 points, the latter score applying to fish unsuitable for human consumption. The samples were shown to have similar nutritional composition as other fish, and were classified as a lean species due to the small quantity of fat in the fillet. Results of the chemical quality tests were not consistent, but because data are lacking for the response of free fatty acids with time, this aspect deserves further study, it was concluded that matrinxãremains suitable for consumption for 22 days on ice.