Peda is an Indonesian fermented whole fish prepared by adding salt before the fermentation and drying process. The storage of fermented fish products will lead to a change in the quality due to microorganism growth. This research aimed to determine the chemical, microbial and sensory qualities of peda sardines during four months of storage as affected by the salting pre-treatment process and the use of chitosan. The treatment consisted of P0K1=fish added 20% salt for 6 hours then washed + no chitosan added; P0K2=fish added 20% salt for 6 hours then washed + 2% chitosan; P1K1=fish soaked in freshwater for 6 hours + no chitosan; P1K2=fish soaked in fresh water for 6 hours + 2% chitosan; P2K1=fish left at ambient temperature for 6 hours + no chitosan; P2K2=fish left at ambient temperature for 6 hours + 2% chitosan. The peda salt content were 10.52-12.54% after fermentation (0 months) and increased significantly (P < 0.05) to 14.11-18.51% after four months, lactic acid bacteria count were 10.47-11.37 log cfu/g (0 month) and increased significantly (P < 0.05) to 13.15-14.26 log cfu/g (4 months). The treatment of P1K2 was able to preserve a strong peda aroma until 4 months. A total of 10 volatile components in peda with the highest peak were identified and grouped as alcohol, ketone, alkane, and carboxylic acid. Undecanone was the most prominent aroma compound in sardines peda, with a total area of 6.23%. The treatment of P1K2 resulted in the overall best quality of peda.