The melting temperature of water is depressed under pressure from 0 degreesC at atmospheric pressure down to -22 degreesC at 220 MPa. This property can be used for rapid thawing of foods and maintaining better quality in the thawed product, High pressure thawing of two selected sea foods was evaluated in comparison to thawing in water at atmospheric pressure: aiguillat (Spiny dogfish or Squalus acanthias) and scallops (Pecten irradians). Drip volume from thawing and drip volume from subsequent cooking were measured for this purpose. The influence of the high pressure residence time was also studied. Results showed that for both products, the thawing drip was significantly reduced when thawed under high pressure. optimal results were obtained at 150 MPa. Total drip including thawing and cooking was higher for scallops and smaller for aiguillat with high pressure thawing in comparison to atmospheric thawing. Increasing the duration of the pressure had a significant effect on reducing the drip volume. These results showed that mass transfer might occur under high pressure between drip and product after thawing was completed. (C) 20021 Elsevier Science Ltd. All rights reserved.