Abstract: Quality changes of four different kinds of salted fish (Otolithes ruber, Trichiurus haumela, Decapterus maruadsi, Eleutheronema tetradactylum) which stored at 20, 4 and-20℃ were studied. According to the sensory evaluation, the shelf life at 20℃ for four salted fish was 20, 6, 10 and 14 days, while at 4℃ condition, the shelf life was much longer, which showed 70, 35, 70 and 70d respectively, and the shelf life was longer than 4 months in-20℃ condition. Combining with sensory evaluation, different quality index was accurately described at the end of shelf life at the 20℃ and 4℃ storage condition:the chewiness of Trichiurus haumela and Eleutheronema tetradactylum were 20 ~ 30gmm, Decapterus maruadsi’s was 30 ~ 40gmm, the Otolithes ruber’s was about 50gmm, the TVBN was 40 ~ 50mg/100g, a peak was appeared in the TBA and nitrite value during the two different storage conditions.