Skipjack tuna (Katsuwonus pelamis) was used to produce Indonesian dried-salted fish (DSF). The flesh was soaked in a 25% NaCl solution (w/v) for 24 h and then dried in an artificial drier at 45 o C for 40 h. A portion of the final product was directly freeze-dried (DSF I), while the remainder was stored for 3 months at 28 o C (DSF II). The effects of high salt content in DSF on protein nutritional quality, internal organs, blood pressure, and mineral loss were evaluated using male Wistar rats. DSF's high salt concentration and 3 month storage period did not significantly affect protein quality, as monitored by protein efficiency ratio, net protein ratio, feed conversion efficiency, protein digestibility, biological value, and net protein utilization