This study assessed the comparative changes in sensory characteristics, microbiological quality and biochemical components of salt and turmeric (S+T) treated two different smoke-dried freshwater small fish, Chapila (Gudusia chapra) and Baim (Mastacembelus pancalus) during storage at room temperature (26-31 0C) using standard methods of analyses. It was revealed that salt and turmeric treated smoke-dried Chapila (G. chapra) contained ; moisture 6.21-12.54%, protein 45.93-43.01%, lipid 30.81-27.82%, ash 18.95-16.91% TVB-N value 4.65-20.83 mgN/100g and TVC 1.8×103-2.3×106 CFU/g while salt and turmeric treated smoke-dried Baim (M. pancalus) produced moisture 6.97- 12.53%, protein 59.22-57.17%, lipid 11.67-9.56%, ash 22.54-20.81%, TVB-N value 6.62-20.25mgN/100g and TVC 1.1×103-2.0×106 CFU/g. It was observed that the TVB-N value have inverse relationship with the sensory score of both smoked-dried products. From the overall performance, salt-turmeric treated smoke-dried Baim has better shelf-life (20 month) than Chapila (14month).