Smoke-drying is one of the most important low cost methods of fish preservation and the products provide nutrients to all categories of people through the world including Bangladesh. This study evaluated shelf-life quality of smoke-dried three different freshwater fishes; chapila, kaika and baim by analyzed their biochemical composition, sensory evaluation and microbial quality during storage at refrigeration temperature (4°C). There was a general decline in sensory characters of these three smoke-dried fish products during storage period. At different length of storage period, the percentage of moisture, TVB-N value (mgN/100g) and TVC (cfu/g) were gradually increased whereas protein and fat contents were considerably decreased in these smoke-dried samples. No yeast or mould was detected in these three smoke-dried fish products. According to quality assessment it is clear from present findings that smoke-dried chapila fish-products stored at refrigeration temperature have been found to have longer shelf-life than kaika and baim fish products.