Dry salting and wet salting in 21% brine solution of sardine (Sardinella aurita) were carried out at 20 degrees C. Drying of salted fish were run at 40 degrees C, 15% RH and 1.5 m/s. Salting method affected salt uptake and water loss during salting. Drying experiments showed two falling drying periods; no constant rate period was observed. Drying rate during the first falling period was affected by salting method. Models for salting and drying processes were tested. (c) 2005 Elsevier Ltd. All rights reserved.