Abstract: The effect of partial replacement of NaCl by low-sodium salt on physico-chemical properties and sensory quality of dorsal and ventral muscles of dry-salted grass carp during processing was investigated. In the end of drying stage, the moisture content of 75% and 100% of NaCl replacement by low-sodium salt was significantly higher than those in the other groups and the moisture content and water activity of dorsal muscle were significantly higher than that of the ventral muscle. The changes trend of pH, color and texture between the low sodium salt group and ordinary salt group were similar. The product of 75% salt substitute had pure salty taste and had higher consumer sensory acceptance. Besides, the sodium content of dorsal and ventral muscles of 75% salt substitute was respectively 31.88% and 47.64% less than that of the product of 100% NaCl. The dry-salted grass carp of partial replacement of NaCl by low-sodium salt, on the basis of ensuring physico-chemical properties and sensory flavor, contained lower sodium, which had a good application prospect.