The influence of different storage temperature and packaging methods on plain dried anchovy were investigated. When plain dried large anchovy (DLA) was stored at $-20^{circ}C, 5^{circ}C and 2^{circ}C$, the lipid oxidation was rapidly progressed with the increased temperature. When DLA was stored at $25^{circ}C and 5^{circ}C$, peroxide value (POV) reached to maximum on 4 days and 20 days, respectively, while POV increased progressively during storage at $-25^{circ}C$. The degree of lipid oxidation was progressed the fastest in DLA packed in polyethylene film, followed by packing with oxygen absorber and packing in vacuum. The fatty acid composition of total lipid in DLA revealed $52.3{\%}$ in polyenes, $29.2{\%}$ in saturates and 1$8.5{\%}$ in monoenes, and the major fatty acids were 22 : 6, 20 : 5, 16 : 0, 16 : 1 and 18: 1. Saturates were increased with the rise of storage temperature and prolonging the storage period, while polyenes were decreased. The changes of fatty acid composition was retarded at lower temperature. And the changes of fatty acid composition were the lowest in DLA by vacuum packing, followed by packing with oxygen absorber and packed in polyethylene film. The contents of highly unsaturated fatty acid of polyenes were decreased remarkably in proportion to the progress of lipid oxidation, while saturates were increased.