Abstract: In the present study, the chemical and microbiological quality changes in salted (25% of the fish weight) Hydrocynus forskalii was carried out during storage at +37±1oC. Moisture, ash, protein, lipid, fiber and pH were analyzed to determine chemical quality and total viable counts of bacteria (TVC), total Staphylococcus-Micrococcus and yeast-mould were measured to determine microbial quality during the storage period. Reduction of chemical quality was found statistically significant (p<0.05). No yeast and mould were detected for the period of storage. Microbial analysis demonstrated that the salted techniques reduced the microbial counts of the salted fish, whereas it retarded the microbial growth during the last two months. Based on the data, the optimal shelf life was found to be three months for salted Hydrocynus forskalii.