Fish are highly perishable food commodity due to high protein content, presence of unsaturated lipid, hence essential to sale or process and preserve immediate after harvest. A field survey was carried out in Dhamtari District of Chhattisgarh to assess the traditional fish preservation methods applied by artisanal fish farmer of Chhattisgarh. Primary data were collected by random selection of fish processors and interviewing them using a semi- structured questionnaire. Instead of high costs and lack of technical guidance, the fish processor of Chhattisgarh use age old, simplest and easy operating traditional fish processing and preservation methods. Sun drying, smoking (Half burning) and smoke drying are mainly employed curing methods by the fish processor of Chhattisgarh. The fifteen fish species were found to be used for fish curing process and Puntius spp. was contributed highest with 72.72%, followed by Mystus spp. with 59.09% and the minimum contribution was made by Ambylopharyngodon mola (4.54%). The study indicated that smoke dried method was found most preferred (64%) followed by drying (27%) and half burning (9%). The results of present study also indicated that female was found actively involved (70%) in fish processing and preservation. The processing of fish in Chhattisgarh will definitely thrive and will become a boom for the source of income of fishermen and fisherwomen if training in the aspect including fish handling, hygenicity, technical skills for drying and smoking is provided.