Improperprocessing, packaging and preservation of traditional dried snakehead fish is currently ubiquitous in Viet Nam leading to low quality, short-term storage and low economic returns for producers. Effects of adding sticky rice wine (30%), glycerol and storage temperatures on the shelf-life of vacuum-packaged dried snakehead fish (Channastriata) were studied by quality assessment of the chemical, microbiological and organoleptic changes occurring in dried fish samples. Differing percentages of 1,2 and 3% (w/w) of sticky rice wine were used. Meanwhile, the dried fish samples were stored for sampling over a period of two weeks. Then, dried fish products with the optimal choosing percent of wine were continued adding glycerol (0, 1, 2 and 3% (w/w)) to obtain improved quality. Sampling was carried out every week in a month to study changes in both product quality and safety.The two methods storing at refrigerated(4-6^oC) and room temperatures (30±2^oC)with wine or glycerol were also applied, resulting in obvious preservative changes on dried fish samples.Moisture content, water activity (a_w), total volatile basic nitrogen, peroxide values and bacterial total plate count of dried fish samples increased during the storage period whereas sensory parameters decreased. Adding 2% (w/w) of sticky rice wine (30%) and 2% (w/w) of glycerol to dried fish showed a noticeable and significant preservative effect, as indicated by lower levels of analyzed parameterscompared to the remained percentages. Furthermore, relatively constant sensory characteristics, chemical indicesdetermination andtotal plate count were recorded for refrigerated storage (4-6^oC) in four weeks. In contrast to low temperature preservation,a significant reductionin chemical and microbial quality, startingon the second week, was illustrated for storage at room temperature except sensory properties.