An in-depth investigation was carried out on the quality aspects of some dried fish products collected from different super shops of Dhaka city in Bangladesh. The colour of four different dried fish samples namely Parshe (Mugil cephalus), Bombay duck (Harpodon nehereus), Shark (Scoliodon shorrakowah), and Ribbon fish (Trichiurus haumela), were brown yellowish to shiny silvery with little difference among the species. Texture of solar tunnel dried fish products was harder and not easily flexible with characteristic odour. No infestation or broken pieces were found around the products. The reconstitution properties of four dried marine fish muscles were assessed at a wide range of temperatures after soaking in water for 15 to 60 minutes. The results shows that as temperature increase (from 20°C to 80°C) reconstitution level was increased and it was in the range of 65.01% to 76.34% in Parshe, 48.26% to 66.16% in Shark, 70.16% to 78.77% in Bombay duck and in Ribbon fish it was found 74.09% to 59.46%. After 15 minutes of soaking time at all the temperature of all the samples were shown similar pattern except Ribbon fish. Bombay duck showed higher constitution rate (74.1%) while lower percentage shown in Shark meat (48.26%). After soaking for 60 minutes at 60°C, the highest level of reconstitution properties was in the range of 59.03% to 78.39% with minimum in Shark and maximum in Bombay duck. Reconstitution capacity of dried fish samples increased considerably with increase in temperature and duration of time. When the samples were allowed soak at 80°C, for a period of 60 min. reconstitution level was in the range of 59.46% to 78.77% with maximum value recorded for Bombay duck and the minimum value for Ribbon fish. Moisture content of Parshe, Shark, Bombay Duck and Ribbon fish were varied between 21.19% to 24.46%. It was found higher in Ribbon fish (24.46%) rather than lower in Parshe (21.19%). Ash, protein, and lipid content of dried fish samples of these species were in the range of 8.1% to 15.02%, 61.25% to 68.09 % and 2.97% to 8.22%, respectively. The pH value of the studied samples varied from 6.2 to 8.13. Parshe and Bombay duck showed higher pH (8.03 and 8.13) while, Shark and Ribbon fish showed lower pH (6.2). The comparative study of microbiological load (cfu gm-1) of four (collected twice) dried fish examined in laboratory for standard plate count (SPC). The microbial load of four dried fish samples collected from different super shops of Dhaka city varied a range of 7.06 ×103 cfu gm-1 to 5.58 × 104 cfu gm-1. The results revealed that Shark (S2) and Parshe (S1) carried bacterial load high and it was 5.58 × 104 cfu gm-1 and 4.25 × 104 cfu gm-1, respectively. The results of TVB-N of four dried fish in summer varied 48.28 ± 0.87 to 70.73 ± 0.22 mg-N 100 g-1. While, TMA-N of this four dried fish were 43.5± 0.46, 34.14 ± 0.69 mg N 100 g-1, 56.17 ± 0.29 and 44.15 ± 0.96 mg N 100 g-1 , respectively. In winter, TVB-N and TMA-N of the four common dried fish varied over a range of 33.31 ± 0.75 to 62.23 ±0.71 mg N 100 g-1 and 22.81±0.08 to 51.13±0.45 mg N 100 g-1). All the values of studied samples were much lower than acceptable limit which ranged between 30 – 40 mg-N 100 g-1. The results of the study indicated that dried fish products were acceptable quality in terms of organoleptic and food quality aspects.