Pengolahan ikan secara tradisional merupakan bentuk pengolahan yang banyak dilakukan nelayan, khususnya di Desa Galo-Galo Kecamatan Morotai Selatan. Ikan asin sangat digemari oleh masyarakat bahkan dijadikan oleh-oleh khas Morotai. Ikan asin ini biasanya dijual ke pasar tradisional Pulau Morotai dan daerah sekitarnya. Penelitian ini bertujuan untuk mengetahui proses dan uji organoleptik ikan asin di Desa Galo-Galo, Kabupaten Pulau Morotai. Penelitian ini dilakukan pada bulan Juli sampai Agustus 2019 bertempat di Desa Galo-Galo, Morotai Selatan, Pulau Morotai. Pengamatan proses pembuatan ikan asin dan uji organoleptik menggunakan angket dan pengamatan langsung. Uji organoleptik ikan asin meliputi kenampakan, rasa, bau, tekstur, dan jamur. Hasil penelitian menunjukkan bahwa proses pembuatan ikan asin di Desa Galo-Galo meliputi pembuangan bagian ikan yang tidak digunakan (sisik, isi perut dan insang), dicuci, dibilas, diberi garam, direndam, dicuci kembali, dan dijemur. Hasil uji organoleptik ikan asin dari Desa Galo-Galo menunjukkan bahwa ikan layak dikonsumsi karena memiliki nilai organoleptik >7.SALTED FISH PROCESSING AND ORGANOLEPTIC TESTING AT THE GALO-GALO VILLAGE OF PULAU MOROTAI REGENCY. Traditional fish processing is a form of processing that is mostly done by fisherman especially in the village of Galo-Galo South Morotai District. Salted fish is very popular with the community and even made a souvenir typical of Morotai. This salted fish is usually sold to the traditional markets of Pulau Morotai and the surrounding area. This study aims to determine the process and organoleptic of salted fish in the Galo-Galo village, Pulau Morotai regency. This research was conducted from July to August 2019 in Galo-Galo village Pulau Morotai. To observe the process of making salted fish, and organoleptic, the researcher used a questionnaire and direct observation. Here’s the process of making salted fish: first of all, clean your fish well and remove from stomach contents and gills then rinse them and rub them with plenty of salt. Finally, hang the fish in the sun. Organoleptic test of salted fish from this village was very suitable for consumption because the value of organoleptic was very good (>7).