Accepted 20 May 2017 Online release 24 May 2017 This experiment was conducted to prepare and evaluate the quality and shelf-life of smoke Thai pangas (Pangasius hypopthalmus) prepared by using two treatments viz. Treatment 'A' at 60 C temperature and treatment 'B' at 75C temperature under the laboratory condition. The smoking of the fish fillets in these treatments were done in locally made improved smoking kiln. The quality of smoked fish in both treatments were evaluated at ambient temperature and refrigerated temperature during which the sensory, biochemical, and bacterial evaluation was done. Organoleptic evaluation showed that that the smoked fish stored at ambient temperature attain a shelflife of 05 & 06 days in treatments 'A' and 'B ' respectively. However, the products of the two treatments 'A' , ' B' , stored at refrigerated temperature (4 C) showed a longer shelf life for 60 and 66 days respectively and it was revealed that the treatment 'B' had the longer shelf-life with all its sensory attributes and quality within an acceptable condition. Biochemical assessment showed a little increasing of protein, lipid, and ash contents due to loss of moisture during smoking. There was no significant change in protein, lipid and ash contents in both the two treatments during the storage condition. TVB-N contents increased with time up to rejection level with the progress of storage period in both ambient and refrigerated storage condition. Considering all the quality parameters of the hot smoked products at 75 C showed a longer shelf of 66 days. Keyword