New drying method was tested for the Quality control for Kwamegl, dry Pacific saucy(Cololahis saira) In east coast area of Kyungbuk province, Korea. Cholesterol content of raw fish was 56% on dry basis, and decreased to 50.82 mg% rapidly the first 3 day and then, it was almost unchanged. However, the cholesterol content decreased slowly to 52.3 mg% during 15 days in new artificial drying.