This study aimed to investigate the impact of six drying methods on the proximate composition sensory and rehydration characteristics of dried mud eel. The proximate composition varied with the drying methods viz. moisture (10.54-20.73%), protein (59.47-75.80%), lipid (2.08- 3.84%), and ash (11.53-17.44%). Sun-dried Cuchia had the better result for all sensory parameters except color found higher in smoke-dried Cuchia. Peleg's model described the water hydration data and equilibrium moisture content for all dried samples between 28 to 60 oC. The coefficient, which was always very high (R2>0.90), shows that Peleg's model fits the experimental data well at all temperatures. For all dried Cuchia samples, except for oven-, smoke-, and salt-treated oven-dried samples, Peleg's constant K1 declined linearly as the hydration temperature rose from 28 to 60 oC. Peleg's capacity K2 decreased with the increment of soaking water temperature except for oven-dried samples. The highest equilibrium moisture content results in samples treated with salt indicate salt prevents tissue disruption during drying. All samples' activation energy (Ea) value was 8.08-25.99 kJ/mol. Overall, this study addresses mud eel that could be dried with sun drying followed by oven drying and salt-treated smoke drying for reliable outputs.