The aim of this study was to determine the proximate composition and sensory scores of the salted pearl mullet (Chalcalburnus tarichi Pallas, 1811) produced using different methods. It was determined that the OS11 group had the highest amounts of dry matter and protein (82.77 +/- 0.52% and 44.52 +/- 0.28%) (p < 0.05). The OS11 group had the highest value of energy (404.59 +/- 1.33 kcal/100g) (p < 0.05). The highest taste score (6.88 +/- 0.83) and the highest overall acceptance score (7.25 +/- 0.73) in raw samples were obtained by the NS31 group and the NS32 group (p < 0.05), respectively. It was observed that the salted pearl mullet (C. tarichi Pallas, 1811) produced by using different methods had a high nutritional value. While the samples produced in the previous season (last year) were liked less according to the results of the raw sensory analysis, the samples of the new season, except for the samples produced by using dry salting method in bottom perforated plastic can be liked less according to the result of the cooked sensory analysis.