AbstractStorage of dehydrated herrings in air at 10° C., followed by peroxide‐ and iodine‐value determinations, have been used to test the effects on the oxidation of the fat of the dried fish of(a)stowage of the raw material on ice, (b) varying the temperatures of cooking and drying and (c) antioxidants, including wood smoke. Stowage of the herrings in ice before drying has an adverse effect on the stability of the dried product, probably because of the activity of biological catalysts in the fat depot of herrings. Within limits, high temperatures of cooking, drying and storage, which may adversely affect general flavour, stabilize the fat. Previous suggestions regarding the production of antioxidants in milk by the action of high temperatures of processing apply also to herrings. Antioxidants added to the herrings before drying are ineffective, but the addition to the air during drying of wood smoke, which contains some of the simple antioxygenic phenols, stabilizes the fat of the dehydrated product very considerably. The smoke‐dried product resembles a dehydrated kipper in flavour, and it may be kept freely exposed to air at 10° C. for long periods without deteri