Curing is a traditional and cheapest method of preservation of fish. Cured sardine fetch a high price and are easily prone to spoilage (lipid oxidation, halophilic bacteria and mould spoilage leading to rancid odour, fat oxidation, dark patches on the muscles), hence it needs to be properly processed and stored. The present investigation was carried out for a period of 90 days on the effect of salting and sundrying of sardine (Sardinella gibbosa) on the changes in proximate composition, fatty acid profile, biochemical and sensory qualities during their storage at room temperature. The moisture, protein, fat, and ash content ranged between 24.20 ± 0.08 to 8.16 ± 0.08 %, 58.29 ± 0.28 to 75.18 ± 0.26%, 2.81 ± 0.47 to 6.23 ± 0.52 and 11.08 ± 0.20 to 14.7 ± 0.25 %, respectively in salt cured sardine. The initial biochemical quality indices such as FFA, TMA, TVB-N and TBA of salt cured sardines were 0.09 ± 0.03 %, 27.8 ± 0.43 mg%, 93.8 ± 1.02 mg% of and 90.5 ± 0.65 µmol/kg fat, respectively, whereas in control samples the values were comparatively higher than other samples. During storage period, these values gradually increased. The study for 90 days on sensory evaluation of the salt cured sardine also indicated that these cured fish were acceptable. Also analysis of fatty acid profile by GC showed that salted sardines (S. gibbosa) were rich in polyunsaturated fatty acid (PUFA). Among PUFAs, EPA increased from 8.7 to 10.1% and DHA from 15.2 to 17.2% until 45 days of storage and subsequently a slight reduction was recorded. Therefore, overall study revealed that the salt cured sardines possess health beneficial PUFAs in higher proportion even after processing inturn ultimately benefit to the consumers.