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Product quality is very important to create competitive strategies with other companies and to improve value add, extend product life and extend the reach of marketing. A product is said to be of good quality if it complies with established standards. One of the fisheries processing activities that developed in Bulukumba District is salt-boiled fish, but these business still pay less attention to sanitation and hygiene in each stage of the production process which results in low quality and durability of salt-boiled fish. The purpose of this research is to analyze the strategy to enhance the quality of the salt-boiled fish scad (Decapterus ruselli) in Bulukumba District. This research was conducted in Bulukumba District, South Sulawesi, using purposive informants. The data were analyzed by qualitative desctriptive using SWOT analysis. The results of the research show that the strategies used to enhance the quality of salt-boiled fish products are (1) to improve and provide appropriate technology in the form of facilities and infrastructure supporting the improvement of salt-boiled products quality (2) making use of the govermnment role to do socialization, guidance and training in the application of GMPs and SSOPs, as well as efforts to apply HACCP in production activities; and (3) Development of quality certification services for salt-boiled fish enterprises in the Bulukumba District.