Gulbi were made by salting Yellow corvenia (Pseudosciaena manchurica) with the in three ways: the dry salting method with bay salt, the dry salting method with purified salt or with the abdominal brine injection method with purifie salt. The half of the sample was dried by the control system of temperature and humidity: the other part was dried by the natural condition. In fresh muscle, the content of IMP, hypoxanthine, inosine and AMP were 13.40, 9.28, 3.01μmole/g and trace amount, dry basis, respectively. In fresh egg, the content of AMP, hypoxanthine, inosine and IMP were 13.98, 6.56, 1.98 and 1.93μmole/g, dry basis, respectively. During the drying process of Yellow corvenia, the content of hypoxanthine increased remarkably, while the content of AMP, IMP and inosine decreased and remained as trace amount. It can be suggested that the characteristic flavor of Gulbi is not attributed to the nucleotides and their related compounds but rather to free amino acids.