Traditional fish products (TFPs) are usually produced by applying old preserving methods such as salting, fermenting, drying and smoking. These products also greatly varies amongst the countries as well as within the same country by using many different applications such as differences in additives, percentage of salt or vinegar and maturing temperatures. Moreover, modifications in these techniques are also known due to food safety issues and changes in customer preference of new generation. Although such processing/preserving methods have been known as old techniques for many years, they have still wide acceptance around the world because of their specific taste and aroma.