In this investigation, chemical, microbiological and organoleptical characteristics of Stizostedion lucioperca dried in the sun and in the hot air dryers and then stored at 4°C for 60 days. It was determined that pH values of the samples dried in the sun were lower than pH values ofthe samples dried in the hot airdryers (p<0,05). In the samples dried at 65°C and high aircurrent, total psychrophilic aerob microorganisms and yeast-mould number were found the lowest statistically (p<0,05). And also coliform bacteria was not determined. There was no important effect of drying process statistically (p>0,05) on total mesophilic aerob microorganisms, Micrococcus-Staphylococcus, lactic acid bacteria, pH, TVB-N, aw and salt content. In the view of the general acceptance, texture, colour and appearance, the samples dried at 55°C and high air current was given highest points (p<0,05). It may be said that drying in the hot air dryers at high temperature and air current could be used as an alternative drying process, especially organoleptical properties and drying time, in drying of Stizostedion lucioperca.