Changes in some qualities of boiled-dried anchovy during storage at $-18^{circ}C$, $-3^{circ}C$, $5^{circ}C$, $10^{circ}C$ and room temperature for 12 months were studied. The monolayer moisture contents were 8.12% and 5.88% at $5^{circ}C$ and $25^{circ}C$, respectively. Volatile basic nitrogen (VBN) content was found to be higher at $5^{circ}C$ and $-3^{circ}C$ than those values at $10^{circ}C$, $-18^{circ}C$ and room temperature. Lipid oxidative browing and Hunter color values of L, a and b were remarkably developed with increase of storage temperature. Judging from organoleptic evaluation boiled-dried anchovy could be preserved in acceptable condition for $4{sim}6;months$ at room temperature, $5{sim}8;months$ at $10^{circ}C$, $8{sim}10;months$ at $5^{circ}C$ and 12 months at 7 below $-3^{circ}C$. During storage at room temperature for 5 months after 7 months storage at $5^{circ}C$ and $-18^{circ}C$. VBN concept was increased by 1.03 and 1.38. browning rate by 1.03 and 2.15, and a and b values by $1.21{sim}1.60 $and $1.02{sim}2.80$ times in comparison with the basic room temperature, respectively.