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"Fresh, wholesome white baits Stolephorus indicus were procured from the catches of mechanized boats at fishing harbour, Tuticorin and used for drying. The white baits were dried by different drying methods such as sun drying, boiled and sun drying, solar tent drying, hot air oven drying and accelerated freeze drying and all the products were packed in high density polyethylene (HDPE) woven sack laminated with low density polyethylene (LDPE) except accelerated freeze dried sample which was packed in fourply laminated aluminium foil and stored at room temperature for storage studies. The proximate composition like moisture, protein, fat, ash and salt contents were analysed for fresh fish. The proximate compositions were analysed for dried fish at fifteen days interval during storage period of four months, biochemical analysis for trimethylamine, total volatile base nitrogen, free fatty acids and peroxide value and microbiological analysis for total bacterial counts, total mould count and total coliforms count were also carried out to determine the quality of the product during storage period. Organoleptic evaluation was also done to study the overall acceptability of dried products. The samples were tested for appearance texture, flavour and taste. From biochemical, microbiological and organoleptic analysis, it could be found that the sun dried sample spoiled faster than all the other samples. The sun dried sample was of poor quality when accelerated freeze dried sample was judged the best of all the samples. The boiled and dried samples was better than the sun dried and hot air oven dried and solar tent dried samples whereas hot air oven dried sample was better than sun dried and solar tent dried sample. The solar tent dried sample was better than sun dried and poorer than all the other samples. In general, the sun dried sample spoiled at the end of 120 days of storage whereas other samples other than AFD sample showed slight spoilage signs and the AFD sample was found to be good till the end of 4 months."