According to the commerical process, fresh A.nurse was mixed with 10% NaCl. The effect of NaCl as a means of salting process on the component of the fish were determined at 3,10,20 and 25 days storage. The crude protein was affected by the salting process and decreased from 18.11% to 16.38% at the end of storage period, while the fat content increased from 6.5 to 12.5%. Salting process decreases the water content of fish and accompany by rise in NaCl, the percentage of sodium chloride in water phase and ash%. Although the salting process had a marked effect on the component of the fish, yet salted fish is considered a source of protein.