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Fresh fish contains up to 80% water and is a highly perishable material. If fresh fish is not directly consumed or processed into finished products; it will quickly decay and become waste. The commonest fish preservation method in Indonesia are salting followed by drying (Bala and Mondol, 2001; Sidhi et al., 2018). Sand smelt (Atherina boyeri) is one of the most abundant species in Mediterranean estuaries and lagoons, so it has a commercial value (Leonardos and Sinis, 2000; Maci and Basset, 2010). The goals of fish drying are economic considerations, environmental concerns and product quality aspects (Okos et al., 1992), increase shelf life, ease of handling and transportation, improve of sensory characteristics (Sawhney, 2005). In addition, dried ARTICLE INFO ABSTRACT Article History: Received: Sept. 23, 2020 Accepted: Oct. 24, 2020 Online: Oct. 25, 2020

Quality attributes of artificial dried and dried salted Sand smelt fish (Atherina boyeri)