Ninety dried raw blue fox skins having two different dietary backgrounds, saturated fat and fish fat feeding, were submitted to the following experimental treatments: dressing after pelting; control storage at 8 [ddot]C or at -20 [ddot]C; antioxidant diet, storage at 8 [ddot]C or at -20 [ddot]C; butylhydroxytoluene (BHT) drumming, storage at 8 [ddot]C or at -20 [ddot]C; nitrogen gas, storage at 20 [ddot]C; and pickling, storage at 8 [ddot]C. Each storage group contained five skins from both dietary groups. Storage duration for the dried raw skins was approximately one year, during which the changes in their fatty acid compositions were analysed. After the storage period the skins were dressed and the physical characteristics of the leathers were determined.