The current investigation was planned to investigate the biochemical changes and economical estimation of salted Sand smelt fish (Atherina boyeri).  Dry salting levels; 10, 15, 20 and 25% were applied. Results showed that the raw whole fish composed 75.49% moisture, 13.02% crude protein, 1.83% lipid and 9.60% ash content. pH value and thiobarbituric acid (TBA) values were 6.35 and 0.88 mg Malonaldhyde (MA)/ kg sample, respectively. Concerning the bacterial load; total plate count (TBC) and Hallophillic bacterial count (HBC) were 2.48 and 2.00 log₁₀ cfu/g samples, respectively. All of these values changed as affected by salt concentration used and storage period.  Sensory scores were higher in heavy salted products (20% and 25% salt) than light salted products (10% and 15% salt). Economically, fish salting is a simple technique can be created new working chances (small projects) for many people and also it can be reduced of fish protein gap.