Fifteen fishes were used to study and to determine nutritional and sensorial properties of unicorn fish in the different seasons, as well as the effect of salting processes on their chemical contents (such as amino and fatty acids). The quality parameters are varied in the different seasons where, protein reached 73.87% and lipids was 8.38% in fresh fish. On the other hand, Histidine recorded 13.71%, Glutamic acid reached 17.03%, Aspartic acid was 12.35%, Alanine was 10.57%, Isoleucine was 1.07%, Methionine was 0.87% and Valine was 6.01%. During summer, within one month of salting and sun dryness, fish recorded 12 amino acids with high amounts of Histidine 22.78% and Glutamic acid 16. 82%. While after 90 days of storage, 14 amino acids were recorded with a high amount of Histidine which recorded 18.32% and Glutamic acid which reached 18.62%. Total protein of dry salting fish recorded 68.98% and total lipid recorded 7.18% after three months. Ten fatty acids were recorded and identified in fresh fish, the saturated fatty acids recorded higher values than the monounsaturated and polyunsaturated fatty acids. On the other hand, the salting process helps in preserving the ω-3 and ω-6 fatty acid which considered as an important factor in human nutrition. We concluded that, salted fish has outstanding sensory and help in preserving the nutritional characteristics due to high quality and wellbalanced essential amino and fatty acids during different storage periods dried. The high quality of dried fishes was mainly due to hygienic processing, adequate salting, hygienic drying, and use of fresh fish for processing of the dried fishes.