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"Fresh sardines (Sardinella fimbricata) were purchased from Tuticorin Fishing Harbour and processed into dry cured, salt cured and smoke cured products. Samples were analysed at different stages of processing for the determination of polyaromatic hydrocarbons (PAHs) content, particularly chrysene, 9,10-dimethyl benzanthracene, benzo(a)pyrene and 20-methyl cholanthrene, using organic solvents and High Performance Liquid Chromatography. PAHs were found to be absent in fresh fish. As the processing progressed, the PAHs started appearing and gradually increased. The proximate composition and microbiological and sensory characteristics were also analysed for all the samples. Cured fishery products prepared in the laboratory and those purchased from the market were stored in gunny bags at room temperature for 57 days. Samples were drawn for analyses fortnightly during storage. The PAHs level decreased during storage and was almost insignificant after 60 to 75 days of storage in all the products. The microbial load increased with increase in moisture levels, while fat and salt content decreased during storage. There was a gradual loss in sensory qualities of all the cured products on storage."