The Chandel District of Manipur, India, is a region with rich cultural diversity and ethenic groups. The Moyon are one of the minority tribes inhabiting Chandel District. Like any other ethnic groups, the Moyon also have their own unique methods of fish processing and fermentation for preservation, taste and nutritional enhancement. These techniques have been practiced from time immemorial. With the present scenario of scientific technology, availability of food commodities in ready made package and the impact of globalization, these lesser known indigenous fish processing techniques of the Moyon is facing the risk of extinction. And it becomes a necessity to preserve this indigenous fish products and maintain the traditional value of fish preservation for the years to come. Thus, an extensive field survey was conducted on all the interior villages mainly focussing on seven Moyon villages whose livelihood and occupation are based on fishing, with thorough interrogation with the fishermen and local people who practise fish preservation traditionally. This paper is an attempt to find out various fish preservation techniques practised by the local fishermen of Moyon tribe, Chandel District and also to provide written record on the findings of the different techniques documented during the one year study, from july, 2017 to June, 2018.
