In this study, the effects of hot smoking on shelf-life of bonito stored at 4 +/- 1 degrees C were investigated. In fresh bonito, TVB-N and TMA-N values were found as 11.21 mg/100g and 1.19 mgN/100g respectively. During the storage periods, TVB-N and TMA values slowly increased and were determined as 36.33 mg/100g and 18.71 mgN/100g respectively at the end of the storage period. pH value didn't change significantly and was 5.97 at the end of the storage period. According to microbiological analysis made after smoking, total mesophilic bacteri counts 3.8x10(3) CFU/g, yeast 3.5x10(3) CFU/g, mould 2.1x10(2) CFU/g were found at 15th days. According to the results, the bonito hot smoked and stored at 4 +/- 1 degrees C can be safely consumed for 15 days.