Abstract: A fish meat oxidation suppression method, preservation method, transportation method, discoloration suppression method and fishy smell suppression method involve refrigerating the fish meat at a temperature of at least 0° C. but not more than 6° C. in a state where the fish meat is in contact with a substrate, wherein the substrate is provided with, at least in the portion that contacts the fish meat, fungi belonging to the genus Helicostylum, the genus Thamnidium, or the genus Mucor. The fish meat has a surface covered with the substrate, wherein the substrate is provided with, at least in the portion that contacts the fish meat, fungi belonging to the genus Helicostylum, the genus Thamnidium, or the genus Mucor.