Some quality indices of dried and dried salted Sand smelt fish (Atherina boyeri)were investigated. Fish samples were purchased from El-Anfoshy landing; Alexandria during November 2019. The average length and weight were 6.75±0.60cm and 2.06±0.49g, respectively. Cleaned fish samples were divided into three portions; raw, dried (without salting) and dried salted (brined in 13% (w/v), for 5, 10 and 15 min) and then artificially dried at 50°C for 6 hrs. Results showed that dried fish sample contained 12.08% moisture, 3.74% NaCl, 0.61 a_w and 0.28% acid insoluble ash. The corresponding values of dried salted samples were ranged of 10.68-10.85%, 7.37-11.00%, 0.57-0.59 and 45-51%, respectively based on salting time. Besides, total viable count and halophilic were 4.18 and 5.61 log₁₀ cfu/g of the dried sample while they ranged 5.04-5.26 and 5.44-6.40log₁₀ cfu/g of dried salted samples, respectively. However, dried salted fish have got high scores of odour, texture, taste compared with dried fish whereas; there are not significant differences (P<0.05) in appearance and colour tests. In conclusion, artificial drying and salting processes affected markedly in values of quality indices compared with a raw fish sample. However, quality attributes of dried and dried salted Sand smelt were lower than the recommended limits as set by the International Standard Specifications.