Herring (Sardinella maderensis) is one of important genus of world fisheries with
high economic value. Pickled herring is a delicacy in Europe and some Asian countries. Production of pickled herring (Sardinella maderensis) was studied to enhance product quality as well as diversify herring products. The study was done through investigation of NaCl concentration, soaking time, ratio of vinegar: sugar, herring:vinegar-sugar solution, temperature and storage time. Results showed that the best performance of pickled herring was found under spices composition of NaCl (10%), pepper (2%) in combination with 24 hours soaking in cooling condition (5^oC). Moreover, soaking fish, carrot and onion in vinegar-sugar solution with ratio of vinegar (50%): sugar (30%), proportion of herring to vinegar-sugar solution was 1:2 (w:v) improved sensory quality. The primary result of storage time indicated that pickled herring can be stored for 3 days under cooling condition (5^oC), pH 3.58, total titratable acidity (1.40%) and total bacteria count (1.73^*10⁴ cfu/g). Processing pickled herring was optimized with high sensory quality. However, the short storage time require a need on follow up studies on preservation methods