The moderate hurdle technology decrease the processing cost and increase the better texture, flavor and acceptance of products by the consumers with the special functional characterizes and valuated shred fish.. The pacific saury were the material for processing of shred fish with the examined proximate compositions such as moisture, crude protein, crude fat and ash were 54.6±4.7, 16.1±1.9, 26.4±7.6 and 1.1±0.3% respectively. Through orthogonal design (L9 (34)) test, the better processing condition was ascertained. Under this process, the shred fish taking the form of wadding, appear the golden yellow color and luster is even and unanimous, the fiber is pure and loose, mouth feel is fine and smooth, there is no peculiar smell. The VBN of product stored at 37℃ for 21 days was 22.6±0.6 mg%, The shelf life of the product with the standard of VBN more than 25 mg% was evaluated over 25.6 days. The VBN of product stored at 25℃ for 42 days was 22.6±0.6 mg%, The shelf life of the products is evaluated over 49.2 days. This trial confirmed the moderate processing condition to retain the better quality and to elongate the shelf life of the finished products. It will increase market thoroughfare and its competition potential