Boiled-dried anchovy is one of nation-widely consumed dried fish foods in Korea. In this study, the taste compounds including nucleotides and their related compounds, free amino acids, trimethylamine oxide and total creatinine were analyzed, and their roles in tasting activity were investigated. IMP content in large size, middle size, small size and least size boiled-dried anchovy was $22.7{mu}mole/g,;18.6{mu}mole/g,;20.3{mu}mole/g;and;4.0{mu}mole/g$, respectively, and the ratio of IMP to the total nucleotides and their related compounds in each sample was $55.0\%,;51.0\%,;69.1\%;and;47.0\%$, respectively. In the free amino acid composition of the four size groups of boiled-dried anchovy, abundant amino acids were histidine, lysine, alanine and proline, and the sum of these amino acids occupied $69.0\%,;67.7\%$. $66.8\%;and;45.9\%$ of the total free amino acid in each sample, respectively. Among these. histidine was the most dominant in all samples amounting to 589.0 mg/100g in lage size, 373.9 mg/100g in middle size, 437.8 mg/100g in small sire and 101.0 mg/100g in least size, while aspartic acid and methionine were poor in content. Among the organic bases, total creatinine was abundant, and its nitrogen content ranged from $21\%;to;39\%$ of the total extractive nitogen. From the results of omission test, the taste-active compounds of the boiled-dried anchovy are assumed to be IMP and free amino acids.