The present study was conducted to evaluated the combined effect of low dose gamma irradiation (1,2,3 and 5 kGy) and/or salting (10% salt solution) on chemical, microbiological and sensory properties of silver carp fish during cold storage at 4 ºC ±1. At periodic intervals, quality of silver carp fish was determined by sensory evaluation (appearance, odor and texture); chemical composition (moisture; protein; fat and ash); freshness index (total volatile bases nitrogen (TVBN); trimethylamine (TMA); thiobarbituric acid (TBA) and pH) and microbiological parameters (total bacterial count (TBC); psychrophilic bacteria; enterobacteriaceae and mold and yeast counts. The control sample of silver carp fish was acceptable up to 6 days, in comparison to a storage shelf life of 18, 24; 27 and 30 days for the unsalted fish irradiated at 1,2,3, and 5 kGy, respectively. Salting (brine solution 10%) prior to gamma irradiation at 0,1,2,3 and 5 kGy give a shelf life of 12, 18, 24, 27 and 30 days, respectively. Salting give a firmer texture to the silver carp fish during cold storage. It could be concluded that irradiation at 3 kGy can improve the hygienic quality of silver carp fish and enhance shelf life. Dipping in salt solution (10% NaCl) prior to irradiation did not have any additional advantage in the shelf life extension of fish by irradiation, other benefits were noted such as: enhanced irradiation–induced elimination of the evaluated microorganisms; improved fish texture during cold storage.