A clear understanding on the difference between the biochemical and mineral-composition and bacterial-count of fresh and dry-salted shol, taki and tengra fish products have been assessed by analyzing the changes in salt penetration rate and its effect on moisture content, fluid loss pattern in fish-muscles and percent weight loss of these fishes during 7 days of ripening period. After ripening-period, values of moisture (%) and pH were decreased whereas protein (%), fat (%), ash (%), salt (%), TVB-N, FFA (%) and mineral content (Ca, Mg, Fe, Cu, Zn, Mn) increased significantly in these three fishes. It was also observed that in comparison with the fresh fish, there was a decrease in total bacterial count which may be due to the presence of high salt concentration, so the pathogenic microorganism growth is controlled. Experimentally it has been proved that ripening period of dry-salting method have positive effects in these three fishes.