In this trial, the quality of the smoked shark fillet products will be improved by the processing with the hurdle technology. The microbes will be inhibited, the seasoning taste and the function of health care will be retained and the expiration date of the finished products will be elongated by moderate processing condition.The combination of HACCP and hurdle technology will decrease the processing cost and increase the acceptance of product by the consumers. The quality control key technique enhanced the quality of the manufactured product with the special local characterizes and valuated brand will increase market thoroughfare and its competition potential.