A number of Large Yellow Croakers (Pseudosciaena crocea) of the Chu Shandistrict were cured under local processing conditions in summer, 1964. Two dif-ferent concentrations of NaCl were employed for comparison of final results.One was 29% of NaCl alone and the other, 24% NaCl plus 0.1% benzoic acidand 0. 1% acetic acid as preservatives. The curing process was technically divided into three periods: (1) saltingperiod of about 8 days, at the end of which NaCl concentration both in thebrine and in the fish bodly nearly reached an equilibrium. (2) keeping periodof almost two months, during which time the cured fish were kept in the ori-ginal brine pending further treatment. and (3) de-salting period, lasting only20-30 minutes, when the NaCl content of the cured fish was lowered throughdialysis. At the different intervals of each period the fish samples as well as thebrine were drawn for chemical analysis of their nitrogeneons components, namelytotal N, protein N, non-protein N, amino N and volatile base N. Analytical results showed that nutrients lost both in periods 1 and 3 of theprocesses were mainly soluble nitrogeneous material. However, in period 2 thedegradation of the fish protein was mainly due to the active enzymes or micro-organisms that may be present in the brine. Addition of preservatives (benzoic and acetic acids) apparently inhibited orreduced putrefaction. Hence, it helped to preserve both the nutritive and flavor-ing qualities of the cured fish. Three suggestions are made for the improvement in the technology of fishcuring in Chu Shan Area: (1) The salting period should be ended as soon as the NaCl and mixture content of the fish body reaches an equalibrium, in order toavoid degradatory changes of the nitrogeneous substances of the fish. (2) Addsome preservative to inhibit hydrolytic actions of micro-organisms, in case thesalting period must be prolonged. (3) The reduction of the amount of NaCl inthe curing process should be given serious consideration, becanse high concen-tration of NaCl eventually leads to the loss of soluble nitrogeneous materialfrom the fish and thus lowers the nutritional and eating qualities of the finalproduct. Addition of preservatives can safely reduce the use of NaCl in thesalting process.