الفهرس 
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Abstract
An improved salting technique was carried out in this work to preserve polti and karmout fish for a long pediod at ambient temperature. Chilled fish samples (3 days at 4-C)and frozen samples (one month at -18-C)were used in this study. The quick-salting process consisted of grinding the fish muscle, adding salt, mixing , pressing at 150 kg/cm2 for 1.35 min.) , and sundrying. For each species, a certain minimum amount of salt had to be added to the muscle to assure maximum water expulsion and good cake formation when pressing. This minimum dose of salt was belived to correspond to that necessary to coagulate or ’’salt out’’ the muscle proteins.