Abstract: Silver carp(Hypophthalmichthyx mortitrix) fillets were salted and dried in hot-air. The drying behavior and moisture diffusion properties of salted fish were studied for industrialized manufacture. Results showed that increasing air temperature and velocity could accelerate drying rates and shorten drying time. The model for drying curves based on Fick’s equation could accurately describe the drying data. The effective moisture diffusivity had a decreased trend followed by an increase with the decrease of moisture content, and increased with the increases of air temperature and velocity. The average effective moisture diffusivity was 1.3×10^-11－4.3×10^-11 m²/s for drying salted silver carp.