The processing conditions of high-quality salt-semi dried mackerel Scomber japonicus using volcanic ash was investigated, and changes in food components that occur during volcanic ash drying and the quality characteristics of volcanic ash salt-semi dried product VD were examined. In addition, the effect of these drying methods on the quality of mackerel salt-semi dried products and the effect of volcanic ash drying were compared and reviewed by conventional cool-air salt-semi dried product CD and sun salt-semi dried products SD.1. The head and intestines of fresh mackerel were removed, the washed fish was immersed in 15% brine solution for an hour, and then washed with clean water and drained. The upper and lower surfaces of the fish were wrapped and tightly packed using cellophane film, which was then wrapped in a cloth with good moisture permeability, dried at room temperature for 20 hours, and vacuum-packed was used as a product VD.2. Dried sample VD, CD, and SD all showed a constant decrease in moisture as the drying time elapsed, among which SD showed the largest decrease in moisture and VD showed the smallest decrease in moisture. The optimal drying time for volcanic ash drying took about 20-25 hours, and the moisture activity was 0.910-0.912.3. Dried sample VD showed no change in TBA value until 15 hours of drying, and then showed a tendency to decrease slightly, and peroxide value also showed little change until 15 hours of drying, and then showed a tendency to increase slightly. Volcanic ash drying inhibited lipid oxidation during drying by blocking contact with autoxidation promoting factors such as oxygen and ultraviolet rays.4. Dried sample SD's VBN content increased rapidly with the VBN content increased rapidly with the increase in drying time, but VD showed the least increase in VBN content during drying and 19.5 mg/100 g at 25 hours of drying. In addition, the change in color significantly suppressed the browning of the meat color during drying, and the meat color was maintained well. In the sensory evaluation, VD scored much higher than SD and CD, and in particular, the sample at the 20th hour of volcanic ash drying received the highest sensory score. 5. The moisture, crude protein, crude lipid, and ash contents of the product VD were 61.5%, 26.8%, 6.7%, and 4.0%, respectively, and the volatile base nitrogen content was 16.2 mg/100 g, which was effective compared to the conventinal drying method. The main fatty acids of total lipid separated from VD were 22:6n-3, 18:1n9, 16:0, and 20:5n-3, and saturated fatty acids and monoenes slightly increased, but the ratio of highly unsaturated fatty acids (HUFA) such as 20:5n-3 or 22:6n-3 slightly decreased compared with raw mackerel. The remaining ratio of HUFA was significantly higher in product VD than in product CD and SD. As a active-taste compounds, the total amount of free amino acids in product VD was 2,542.9 mg/100 g, with the highest content in the order of histidine, tarine, hydroxyproline, leucine, glutamic acid, alanine, valine, and arginine.