The chemical and organoleptic quality of seasoned, canned Tankuei milkfish which was heat processed at two different temperatures 115℃ and 125℃, to attain Fo values of 6 and 12, were evaluated. The moisture and crude protein content of canned milkfish calculated on a dry basis were lower than that of raw milkfish. The color of canned milkfish was light yellowish-brown and turned dark brown as the Fo value increased. The SDS- polyacrylamide gel electrophoresis pattern of canned milkfish showed myosin, actin, tropomyosin and troponin-C bands mostly disappeared. Available lysine content and in vitro protein digestibility of canned milkfish were not significantly inferior to that of raw milkfish. Sensory evaluations of canned milkfish using four sterilization conditions were not significantly different (P>0.05). From these results, it could be concluded that the quality of canned milkfish processed using four different sterilization conditions were not significantly different.