Processing and preservation method like salting have been practiced throughout the world including Bangladesh to minimize the loss of fish-spoilage. This experiment was conducted to evaluate the effect of pickle and brine-salting on the shelf lives extension of shol fish stored at ambient (26-32°C) temperature by analyzing their proximate (moisture, protein, fat, ash) composition, chemical (TVB-N, FFA, pH) composition and bacteriological (SPC, HBC) study. During storage period protein, fat and ash content decreased whereas moisture and bacteriological load increased significantly but the values did not exceed the rejection limit. No yeast or mould was detected in these salted fish products. According to quality assessment, the pickle salted shol fish-products kept at ambient temperature showed a higher shelf-life of 150 days than brine-salted shol fish-products (135 days). Experimentally it has been proved that the fishes preserved in pickle-salting process has longer shelf life and has found better way for preservation.