A study was conducted on the effect of ripening process and shelf-life quality of dry-salted and brine-salted tengra (M. tengra) fish-products by analyzed their sensory-evaluation (flavor, color, texture, sensory-score), chemical-composition (TVB-N, pH, FFA) and bacterial load (SPC, HBC) during storage at refrigeration temperature (4°C). There was a general decline in sensory score of these two types of salted fish-products during storage. With the laps of storage period, values of chemical-composition and bacteriological load increased significantly but the values did not exceed the rejection limit. Dry-salted and brine-salted tengra fish-products became spoiled at the end of 32 and 24 months. No yeast or mould was detected in these salted fish products. Therefore, it can be inferred that dry-salted and brine-salted tengra fish-products have long shelf-life when they are stored at refrigeration temperature (4°C) and among these two salted fish-products, dry-salted tengra fish-product has highest shelf life.