Quality of a fish product is related to several parameters. Lately aspects of ethics and welfare of farmed fish during the slaughter process, have been focused on by fish farmers and consumers. In order to explore means for reducing stress due to restraining, pumping, anaesthetising and killing, four new slaughter methods have been tested for Atlantic salmon. Our main objectives have been to: 1) reduce stress and time spent before death of the fish during the slaughter process and 2) maintain or improve the sensory quality of the fish flesh during iced storage. Experiment one assessed the sensory quality during iced storage. The methods applied were, CO2 gas (commercial), anaesthesia by Eugenol oil, percussive stun and spiking (concussion and decerebration). All methods were followed by exsanguination by gill cutting. No significant differences in sensory quality between slaughter methods were recorded. The use of Eugenol gave flavour to the flesh. Significantly higher values for texture parameters were registered for day one than for the rest of the storage period. In experiment two, Atlantic salmon were slaughtered by five methods, the four methods mentioned and in addition, cutting the gills only. All fish were gill cut and behavioural indices were recorded to assess when the fish lost consciousness. pH was recorded after 10 minutes as indication of stress level. The commercial method (CO2) resulted in longer time until unconsciousness and had lowest pH, while percussive stun and Eugenol resulted in shorter periods until unconsciousness and higher pH values. The experiments have demonstrated that slaughter methods for Atlantic salmon can be quick and effective (ethical killing), without any loss of sensory quality and shelf life.