Dried fish and fishery products provide important and affordable dietary sources of animal protein. The present study compared the sensory, microbial, and biochemical quality of bombay duck (Harpadon nehereous) dried fish produced using improved versus traditional open-air drying method. The sensory, microbial, and biochemical quality was determined following quality index, total plate count (TPC), and Association of Official Analytical Chemists (AOAC) method, respectively. The sensory quality results indicate highly acceptable dried fish with the improved method compared to traditional method at both initial and storage condition. The microbial load (APC, TEC, TViC, and TSC) of improved dried fish was within internationally permissible microbiological standards for food whereas traditionally dried fish exceeded the permissible limit. The biochemical composition (protein, lipid, ash, and moisture) of improved dried fish had better nutritional value than the traditional dried fish. After 60 days storage time, samples packaged under HDPE conditions exhibited excellent organoleptic characteristics, lower microbial load, and lower biochemical decomposition than samples packaged in LDPE. The above results confirmed that the solar chimney dryer produced superior quality of dried fish compared to the traditional open-air drying method both initially and after storage, while packaging dried fish under HDPE conditions extended shelf life further.