Texture, odor, total aerobic plate count (TPC), inosine 5-monophosphate (IMP), hypoxanthine (HX), pH, total volatile nitrogen (TVN) and trimethylamine-nitrogen (IMA-N) changes were determined in crayfish and shrimp stored at -7^°C, 4^°C and 35^0C. (TAPC) of cryafish and shrimp were increased by time and storage temperatures, the increase was higher for shrimp than for crayfish. Texture and odor qualities and (IMP) levels were decreased; (HX), PH, (TVN), and (TMA-N) levels were increased by time. Shelf fifes of crayfish and shrimp were 3.5 and 2 months at -7^°C; 14 and 10 days at 4^°C; and 13 and 17 hr at 35° C, respectively.