The work was done to study the nutritive composition and microbial content of salt-smoke-dried Mirror carp (Cprinus carpio var. specularis) to compare the effect of different storage temperature. The fish in three treatments T₁ controlled fish product made by smoking & kept at ambient temperature, T₂ made as salt-smoke-dried & kept ambient temperature (22-28°C) and T₃ fish product prepared as salt-smoke-dried & kept at refrigeration temperature (4°C). The shelf-life in T₁ treated dried fillet was up to 6 days after preparation and T₂ treated fillet 37^th whereas the shelf life in T₃ treated products was excellent up to 45 days period. It was revealed that the moisture, ash, protein and lipid, standard plate count (SPC) was 26.37%, 10.15%, 47.69%, 14.78% and 9.58×10⁴ CFU/g for treatment T₁. The same parameters during 30 days observation for treatment T₂ ranged from 24.51-24.94%, 11.96-12.97%, 50.67-49.68%, 12.07-11.75% and 4.4×10⁴-7.6×10⁷ CFU/g respectively whereas during 45 days observation for treatment T₃ 24.51-25.04%, 11.96-12.78%, 50.67-49.96%, 12.07-11.80% and 4.4×10⁴-1.04×10⁶ CFU/g respectively. Considering all the quality parameters of the salt-smoke-dried products it was found that the quality was still excellent and no significant quality loss occurred in products kept at refrigeration temperature (treatment T₃) during 45 days of storage.