Superchilling, or ultra-chilling, is a technology used to preserve food products by partial ice crystallization (about 30% of ice volume fraction) and storage at 1 or 2°C below their initial freezing temperature. This technology uses temperatures in between those of refrigeration and freezing. It is considered to extend the shelf life of food products compared to refrigeration and to better preserve organoleptic properties (texture, colour, water retention capacity, etc.) compared to freezing. In this study, we aimed at assessing the impact of this technology on the evolution of pathogenic and spoilage microorganisms in fresh salmon. To do so, we characterized the diversity of the bacterial microbiota of fresh salmon after different storage conditions using 16S rRNA gene metabarcoding. Salmon samples were bought in a local supermarket 8 days after slaughtering (Time 0). As preliminary setting-up, we first compared three commercial kits for gDNA extraction on fish microbiota collected at time 0 to select the most relevant one kit in term of extraction efficiency. The resulting gDNA extracts were then PCR amplified to construct a library targeting the V3-V4 variable regions of the 16S RNA gene. After library sequencing, the commercial extraction kit has been selected according community richness and evenness and been used for the following experiments. Salmon samples were stored for two weeks by refrigeration at 2°C or by superchilling at 1°C below the freezing temperature. Whole microbiota was collected from 10g at time 0 and after storage in both conditions. gDNA of the bacterial communities was extracted in the collected samples. The diversity and dynamic of bacterial communities were then evaluated as a function of the storage using 16rRNA metabarcoding.