The present study was performed to investigate the influence of sun-drying treated with salt (30%) and storage time under refrigeration (4 °C) temperature on the nutritive value (moisture, protein, fat, ash), chemical composition (TVB-N, FFA, pH) and bacteriological analysis (SPC, HBC) of two different size fresh water fish-species (Channa punctatus and Mystus tengra). Values of moisture, TVB-N, FFA, pH and bacteriological-load increased significantly with the laps of storage period (months), but the values did not exceed the rejection limit. These values increased rapidly in sun-dried salted C. punctatus than M. tengra and at the end of 24 months of refrigeration-storage, sun-dried salted C. punctatus became spoiled whereas sun-dried salted M. tengra still remained fresh. No yeast and mould were detected during the storage period. The result of this study indicated that, small sun-dried salted fish like M. tengra had longer shelf-life (32 months) than medium-size sun-dried salted fish like C. punctatus.