author(s)
JK Jakhar, KK Choudhary, D Kumar, H Behera, P Dubey, C Nirmalkar and H Thakur

abstract
Bhunji machhli and sukshi machhli are the popular traditional dried and smoked-dried fish products, developed by fisher folks of Chhattisgarh. The traditional and indigenous knowledge for the production of sukshi machhli and bhunji machhli are discussed. Small size and low value fish species such as Puntius ticto, Puntius sophore, Mystus tengara, Parluciosoma danioconius, Anabas testudineus, and Mastacembelus armatus are mostly used for preparation of these products. Majority (68.18 %) of fisher folks and vendors involved in production and marketing of these products are women with age group of 30-50 years. About 76% fisher folks and vendors are illiterate, while 14% had primary or secondary education. Fisher women prepare these fish products and sold at local markets that strengthen the women empowerment and nutritional status in Chhattisgarh. In addition, these traditional fish products preserve the fish for off season and help in providing year round availability of the fish. The study concluded that the intervention of new technology in the field of fish processing will help in reducing the post harvest loss and produce superior quality fish products.