This study was carried out to monitor sensory, chemical and microbiological changes of fish pastrami during storage at 20 degrees C. Therefore, pastrami samples were prepared under hygienic conditions and vacuum packed then stored at 20 degrees C. Sensory results of both raw and fried samples were quite sufficient. Vacuumed wells catfish (Silirus glanis L.) pastrami samples were analyzed for chemical, microbiological and sensory features on 0, 7, 14, 30, 45, 60 and 90th days of storage. The microbiological analysis of pastrami samples showed that the mean TVC was ranging between 4.40-6.30 log cfu g(-1). The mean numbers of Lactobacilli, Staphylococci-Micrococci, coliforn and yeast and mold were ranging between 3.46-6.08, 4.07-6.21 log cfu g(-1), <10 and <10 cfu g(-1), respectively. The chemical analyses showed that the pastrami samples contained 26.07-35.66% moisture, 11.36-36.62% total fat, 25.36-41.18% protein, 9.66-12.96% ash and 8.23-11.67% salt. pH value of the samples were between 5.44 and 5.97. As a result, we conclude that high quality of fish pastrami can be produced by following good hygienic conditions along with utilization of high quality raw material and additives. Vacuumed samples of this kind of pastrami might be kept 90 days or more than this period at 20 degrees C.