Skin-on split opened products and skinless boneless fillets were prepared from shark by modified processing methods. Their quality and storage behaviour under different Relative Humidities (RH) and vacuum packaging, irradiation, etc. were studied. Maximum salt absorption by the muscles during salting was observed during the first eight hours which decreased gradually as time passed. Likewise dehydration too showed a similar trend during salting. An optimum salting period of 16 to 18 hours in saturated brine is considered to be the best to obtain a product with 16 to 18 % salt and 52 to 56% moisture content. The improved processing method reduces the processing time and improves quality of the product. The yield of split opened variety and skinless boneless fillet were 73 % and 35 % respectively. Polythene packed products that were evacuated and irradiated gave a longer shelflife. Storage at higher RHs accelerated surface discolouration and spoilage. The product stored at 65% RH was found to retain the product composition and quality for about one month.