[en] Investigations were made on the application of combination treatments of radiation with common salt at the doses of 50, 100 and 150 krad on the shelflife extension of hilsha fish slices at 5 deg. C. Quality assessments were made by chemical, bacteriological and sensory evaluations. The storage life of control samples of the same storage temperature was about 3 weeks, whereas salted samples treated with 100 Krad were acceptable up to 9 weeks. Results of bacteriological tests agreed well with sensory panel evaluations but chemical parameters such as TVB and TMA were not suitable index for quality assessment of irradiated salted fish samples