hilli fish made fromRachycentroncanadum locally known as ‘Motha’ were assessed for its overall quality and hence its acceptability. The quality was analysed by sensoryand microbial methods. The sensory attributes include appearance, colour, taste, odour, flavour and texture. The microbiological parameters such as APC, E.coli were also evaluated. Out of the two samples prepared, viz. sample 1 was selected as the best one by the taste panel. The microbial and moisture analysis of the same were carried out. The moisture content of raw material were also analysed to determine the percentage loss of moisture during cooking. Good quality ready to serve products viz. chilli fish could be prepared from good quality fish by proper modification of the recipe for chilli chicken. It had a high quality shelf life of more than one month at -18oC. It had very low APC after one month storage and noE.coliwasdetected showing the raw material as well as the finished product was free from faecal contamination.