الفهرس 
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Abstract
This investigation was conducted to improve the traditional salting technique used in the preparation of the so called Molouha by using a modified process of salting and ripening of two species of fish Kalb-El-Samak and Raya fish.
Two fish species namely: Hydrocynus forskalii(Kalb-El-Samak), and Alestes dentex (Raya)were used in this study. The salting process consisted of washing, heading, scale dressing, rewashing and dividing both kinds of fish into two groups. The first group was subjected, after chilling in ice (1:1 w/w) for 2 days to dry salting (30% salt)under pressure for 5 days at room temperature, while the second group was subjected to similar conditions of processing except the salting period was carried out at 4 + 1°C.
For ripening process, four treatments designed in multiple way layout were conducted to asses the effect of storage period (5 months at room temperature and / or at 4 + 1°C ) of the fish species dipped in different salt solution (6, 8, 10, 15 and 20 %) on the quality of the finished product (Molouha