This study was carried out provided the local market with some new marine foods such as fish kobebah with squid and shrimp and smoked squid or development their traditional products presented such as dried hearath fish (pakalah) and available in the market to meet the consumers requirements. Chemical, physical, microbiological and sensory attributes were evaluated immediately after processing and during storage periods at different temperatures. Moreover, these products were sensory evaluated immediately after processing and during storage periods. The results of sensory evaluation were...