Fish drying is an ancient and traditional method of producing nutrient-dense nourishment for humans. The present study was performed to investigate the sensory quality, microbial, biochemical, and pesticide contents of dried sharks (Scoliodon sorrakowah) from four major fish drying centers in southern Bangladesh. Sensory attributes were determined by the expert panel members; whereas, microbial quality and biochemical compositions were assessed by standard validated methods. The QuEChERS separation was used in conjunction with gas chromatography and gas chromatography-mass spectrometry to assess pesticide residues. The sensory properties showed that the dried shark fish products were of acceptable quality for human consumption in all drying center samples and did not differ significantly (P< 0.05). The aerobic plate count (APC) for dried shark fish products exceeded the regulatory limit and varied significantly (P< 0.05) across all major fish drying centers, with the exception of the shark fish product (9.6±0.09×10⁴ cfu/g) of the Dublarchar counterparts. Likewise, the total fungal load was recorded and differed substantially (P< 0.05) in dried shark (1.78±0.03×10³ cfu/g) fish products. All dried fish products were free of pathogenic bacteria such as Salmonella spp., Vibrio cholerae, Vibrio parahaemolyticus, and Listeria monocytogens. The biochemical compositions (protein, lipid, ash and moisture) and quality indices of dried shark fish products were statistically significant (P< 0.05), except for ash and pH contents (P> 0.05). In addition, the organochlorine pesticide residues (DDT and heptachlor) were not found in all dried shark fish products, and the pesticides posed no health risk at any sampling station.