Pacific saury ( Cololabis saira) is one of the most important landings caught from deepsea. The fishing season of pacific saury is between August and November each year. Thecatches in 2005 was 105,000 mt in Taiwan. Pacific saury was good sources ofeicosapentaenoic acid and docosahexaenoic acid. The processed forms of pacific sauryincluding canned, fish cake, dried stick and dried seasoned fish slice were developed byresearchers. In this study, Pacific saury were ground then mixed with ingredients, toproduce frozen instant steamed dumplings with thick sauce, in order to elevate the valueof Pacific saury.The main works including: (1) Pretreatment condition study: After thawing, rawmaterials are divided into six types, that is two fish meat (with skin and dark muscle andwithout skin and dark muscle) and three grind size, Each minced meat mixed differentlevels season and ingredients to produce steamed dumplings with thick sauce. (2)Chemical and microbiology analysis of sample: Ground fish meat and six steameddumplings were sampling, and pH, VBN, TBA, aerobic plate count, psychrophiliccount, Coliform and E. coli were analysis to elevate its quality. (3) To compare theiracceptability with sensory evaluation, and (4) Sample were frozen at -20℃，thensampling at an interval time to analysis chemical and microbiology items. According tothe above results, to evaluate the shelf life of products.