A kinetical approach for the non-enzymatic browning reaction of the dried file-fish was studied. The reaction rates revealed a tend to increase with increasing water activity and showed the maximum at $0.75;a_w$ The activation energies obtained from the Arrhenius plot ranged 12.5 to 16.5 Kcal/mole. From these energies of activation, the $Q_{10}$ values at $45^{circ}C$ showed 1.9 to 2.3 and both activation energy and $Q_{10}$ values were reduced with increase in $a_w$ Shelf-lives, the time to reach an 0.15 O.D./g solid at which severe brown color change could be de ectable, decreased rapidly as the temperature and water activity increase. A storage study under a square-wave fluctuating temperature condition (at 35 and $55^{circ}C$ periodically with 7 days interval), the rate constants at all water activities used in the experiments were higher than those at $45^{circ}C$, the mean temperature of the cycle which affects other kinetic parameters including activation energies, $Q_{10}$ values and finally the shelf-lives. The data obtained from the fluctuating temperaure storage study will be used in prediction of shelf-life. The shelf lives assessed at $25^{circ}C$ from the accelerated shelf-life tests ranged from 179 daysat $0.75;a_w$ to 302 days at $0.44;a_w$.