الفهرس 
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Abstract
Herring is one of the most important fish species in the North Atlantic and Balitic Sea, with an annual catch exceeding 2 million tones . Although a large part of these fish used for human consumption , as much as 85% of the herring is used for industrial production of fish meal and fish oil . There is a general wish to increase the utilization of herring for human consumption . Fresh fish an extremely perishable food and deteriorates very rapidly after being caught at normal temperatures . Changes occur in its composition and structure due to chemical , physical, enzymatic and bacterial influence . The present investigation was planned to evalute the effect of smoking materials and stirage period on the shelf-life of cold and hot smoked herring fish ( CLUPEA HARENGUS ) Stored at 4° c Refrigeration ) for 8 weeksa and -20° c ( freezing ) for 5 months.