In this trial, the massive catches–caught mackerel with the yearly production more than 60 thousand tons, clean and free from pollution, will to be the material to develop the high moisture seasoned fish products processed by the light salting, roasting or smoking. The products with carefully selecting material, improving the seasoning taste by salt in the level of 1.8-2.2% and the function of health care will be enhanced. The suitable process such as brining, steaming, seasoning sauce spreading, roasting, smoking time, temperature, cooling and packaging. The quality control key technique, changes in proximate composition and the expiration date of the finished products will be studied. The products were evaluated by focus panel score by 5 points degree in appearance, flavour, taste and acceptance. The average acceptance over 4point, liquid smoked products got 72-73%, Roasted product with soy-taste got 52%, with bitter taste got 69%. These product keep well hygienic condition of frozen food.The light salted mackerel dipping in a seasoning solution with the water activity(Aw) at 0.56±0.01, after 24 hr, the Aw decreased from 0.94 to 0.90. Follows heating at the temperature 150℃, the moisture reached 48±2 % and Aw less than 0.89±0.01. The vacuum packed liquid smoked product was stored in the oven at 37℃, after 10 days, it still the stable hygienic condition. The estimating shelf life at 5 ℃ is over 4 weeks. Further trial about the heat treatment and vacuum package will carried out. The manufactured product with the special local characterizes and valuated brand will increase market thoroughfare and its competition potential. The development on such seasoned marine products can be accepted by much more consumers and to be having the products with the better storage, special features and the convenient family cooking.