The effect of salting and storage for three months on chemical composition in whole and cleaned of three fish species namely: Bolti (Tilapia nilotica ), Karmout  (Claries lazera) and Kannome (Mormyrus  kannume) were studied. The results show that moisture and protein contents of fresh Bolti were higher than Karmout and Kannome, while lipid and ash contents of fresh Kannome were higher than Karmout and Bolti. Salting and storage processes decreased the moisture and protein contents, while ash content was increased in each of whole and cleaned three fish species. Meanwhile, lipid content was increased after 10 days salting in cleaned of three fish species, them decreased at the end of storage time. On the other hand, the results revealed that lipid content was increased during salting and storage in whole of three fish species. The results reported that, such change in chemical composition during salting and storage in whole and cleaned of three fish species gave rise to recommend that salting of whole fish was better than cleaned fish.