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.The catches in 2001 was 39,750 mt in Taiwan and was expected to increase in thefuture. Pacific saury was good sources of eicosapentaenoic acid and docosahexaenoicacid. The processed forms of pacific saury including canned, fish cake, dried stick anddried seasoned reformed fish slice were developed by researchers. Smoking is one oftraditional methods to process fishes. It is the best way to preserve the appearance,texture and to bring up unique flavor, and will extend preservative time. Therefore, thestudies will implement various smoking conditions in order to enhance added value ofpacific saury.Three main sections in this study are (1). Brining study: After thawing, raw materials aredivided into three types: whole fish (gill removed only), splitting from dorsal and splittingfrom ventral (gill and viscera are removed). Brining fish with dry salt or with differentconcentration of salt solution and stored at 5℃, and the fish will be sampled at intervaland measured the concentrations of NaCl, pH, VBN, TBA, APC, PPC, Colform and E.coli. to evaluate the quality changes. (2).Smoking condition study: After brining, the fishare smoked with different conditions and analyzed their color, pH, VBN, TBA, APC,PPC,Colform and E. coli at intervals to evaluate the appearance and quality changes.(3). Panel evaluation and process design: 4-6 different smoked fish samples arecompared their sensual acceptability with panel evaluation. Basing on the above results,the quality characteristics of smoked pacific saury during brining and smoking processeswill be clearly understood, so the most suitable smoked processing condition of pacificsaury can be developed.