The present study was intended to examine the proximate and microbial profile of raw Labeo rohita muscle dried under two different conditions viz. sun drying (SD) and oven drying (OD) followed by storage at room temperature. Quality assessment of dried muscle was done for a period of 49 days. Results revealed that there was a significant percental decrease (p≤0.05) of 6.97%, 27.00%, 10.92% in protein, lipid and ash content, respectively in SD sample where as in OD sample, it was 6.08%, 18.27% and 9.16% respectively. However, the moisture content increased with increase in storage period in both the samples. The microbial load increased gradually throughout the storage period. In SD sample, Total Plate Count (TPC) increased from 1.91±0.01 log cfu/g on day 0 to 6.35±0.07 log cfu/g on day 49 where as the increase was from 1.04±0.04 log cfu/g on day 0 to 4.8±0.2 log cfu/g on day 49 in OD sample. The study revealed that in SD sample TPC was within the permissible limit (6 log cfu/g) on 42^nd day while TPC of OD sample remained within the permissible limit till the last day i.e. 49^th day of room temperature storage thus making it recommendable for human consumption even after this time period of 49 days.