Salted fish is a dried product that made by salting and drying but it has dull appearance and limited consumption for it salty taste. The objective experimental study was used to make diversification product from salted mackerel fish with the substitution of jackfruit straw in fish floss. The effect of salted fish pre-treatment (soaking; boiling; blanching), concentration of jackfruit straw (10%, 20%, 30%, 40%, 50%), frying method (dry frying; deep-fat frying), and jackfruit straw ripening stage (unripe, ripe) on the characteristic of making salted fish meat floss were observed in this study. The result showed that the most appropriate treatment for salted fish meat floss is made by blanching fish pretreatment, substitution of 20% ripe jackfruit straw with deep-fat frying method. The fish meat floss with those treatment had a good moisture content (7.36%), golden brown color, uniform fibrous texture, salted fish taste, reduced of salted fish flavor, low of thiobarbituric acid number and also overall acceptability. Fish meat floss with substitution of 20% of jackfruit straw contain 1.91% of soluble and 8.34% insoluble fiber which is made the product regarded as fish meat floss with dietary fiber.