We finished the preliminary research on the processing condition for cold smoked cobiaRachycentron canadumin in 2002. In this year (2003), three main works will beexperimented. The frist one is to understand the quality stability of cold smoked cobiaduring low temperature storage. The samples which are store at -5℃ and -20℃ will beexamined in the texture, color, pH, VBN, TBA, APC and PPC monthly. The sensoryevaluations that samples will be stored for 0, 1, 3, and 6 months will be compared. Thesecond one is comparing the quality of product that is smoked by low temperaturegenerator smoke house with that by high temperature generator smoke house. Finally, asmall pilot scale cold smoked cobia will be prepared for investigation of marketacceptability and be used for modifying the processing condition of the products.