In this work, lipid oxidation and the kinetics of the oxidation reaction in fried file-fish meat were investigated when sun-dried file-fish was stored under the conditions of various water activities and temperature, 35, 45, 55 and $35/55^{circ}C$. The storage stability and the development of browning by oxidative rancidity were also discussed. Monolayer coverage value of water content in dried file-fish was $8.03\%$ at $0.21;a_w$Lipid oxidation at $35^{circ}C$ was developed with increasing water activity but at $45^{circ}C$and $55^{circ}C$ it was rapidly progressed without clear differences between water activities except $0.44;a_w$. The rate of reaction was more sensitive to storage temperature than to water activity. Browning in methanol-chloroform fraction was developed linearly by the progress of lipid oxidation which suggested that lipid oxidation was greatly influential to the development of browning in dried fish meat. In kinetical analysis the oxidation followed a zero order reaction mechanism as a function of carbonyl value. The activation energies obtained from the Arrhenius plot ranged 9.0 to 10.8 Kcal/mol and $Q_10$ values, 1.6-1.7. Shelf-lives at the storage of 35,45 and $55^{circ}C$ ranged 58 days to 8 days. And in the fluctuating temperature storage at $35/55^{circ}C$, shelf-lives were 17, 16, 15 and 13 days at 0.44, 0.52, 0.65 and $0.75;a_w$, respectively. The shelf-lives for assessed from the accelerated shelf-life test were 125, 123, 120 and 106 days at 0.44, 0.52, 0.65 and $0.75;a_w$, respectively, in the case of storage at $25^{circ}C$.