Quality and shelf life of salted Atlantic bonito (lakerda) packaged in brine, under vacuum and in oil conditions and stored at 4 ± 1C were studied. The sensory scores of lakerda stored in all package types at 4C were 14 weeks, respectively. The microbiological count of the vacuum-packaged lakerda was extended than that lower of other group sample. Overall results of this study showed that 9 weeks of storage of lakerda in brine was the beginning of spoilage, whereas storage of samples in oil and vacuum package delayed onset of spoilage about 2–3 weeks in terms of chemical analysis. Lakerda stored in cold storage as sensory, chemical and microbiological results for brine- and oil-packaged lakerda showed us that week 11 was the beginning of spoilage, and for vacuum-packaged lakerda, week 13 was the beginning of spoilage.