Dried Snakeskin gourami (Trichogaster pectoralis Regan) is one of the fish products traditionally consumed in Vietnam. To extend the shelf-life of product, using hurdle techniques in preservation dried snakeskin fish by combinations water activity (aw) with preservative conditions such as temperature and packaging were performed. The changes of mass, aw, peroxide value, ammoniac content, H2S formation and the growth of mold were monitored during storage time at ambient temperature (28÷30C), using three kinds of packages, consist of polyamide (P.A, 80 m), PSE + PVC (20 m) and complex packages (PET12 m/Al 9 m/LDPE 37.5 m). The quality changes of dried fish at low temperature (5÷10C) were evaluated until 6 months. The results showed that, the control aw by adding solutes (7.8% of sorbitol and 1.9% glycerol) after soaking in 21.5% NaCl solution during night and drying to end moisture 34%) about 0.650.66 combined with packaging in PA (80% vacuum) and maintain low preservative temperature help quality of dried snakeskin fish maintain to 6 months. The peroxide value, NH3 content and total mold of product after 6 months in cold storage were 0.5840.024 mEq/kg lipid, 23.8±0.99 mg NH3/100 g of product and 6.102 cfu/g, respectively. The result concluded that significant hurdles for improving the shelf life of dried snakeskin gourami, include initial aw, oxygen and storage temperature.