Drying of processing of marine fishes has been performed since the time immemorial. Through our previous studies we collected information on the production, marketing and quality loss of traditionally dried marine fish products in the coastal region of Bangladesh. It was revealed that a total of 48 species of fish and shrimp were used to produce sun-dried fish that were mainly used for domestic consumption. Among these species Stromateus chinensis, S. cinereus, Riksha sp., Johinus argentatus, Trichiurus haumela, Harpodon neherus, Lutianus johnii and Penaeus sp. were most common as we reported previously (Paul et al. 2018). Other species included gobies, scads, threadfins, breams, mackerels, soles, herrings and various penaeid, metapenaeid and Ascetes-like shrimps. This is a substantial number of species used for sun drying as it constitutes approximately 10% of species among the 475 fish and shrimp species available in the Bay of Bengal (DoF, 2016). It was previously thought all species of fish and shrimp available in the Bay of Bengal were sun-dried. This is probably an over-estimate as we observed that the sun-dried fish were prepared from the species listed in Table 1 according to our observation and discussion with fishermen, processors and traders during the study. Set-bag nets were mainly used to harvest these pelagic and demersal fishes used as raw material for traditional drying in the coastal areas of Bangladesh (Walker and Greeley, 1991). In addition to this, we observed fish caught using mechanized and non-mechanized boats that were usually a part of artisanal fisheries supplied large share of raw materials for sun-drying. During the survey, three categories of processing methods were observed to be practiced in the coastal region: sun-drying of large fish, sun-drying of elongated fish and sun-drying of small fish and shrimp. Generally, the large sized fish like threadfins, mackerel and sharks are first gutted, and cut into long strips using a sharp knife in such a way that it keeps connected at the head and the tail. A small piece of bamboo ring was then placed in between the strips and fish was hung from poles. This enables quick drying as surface area was increased. In many cases, the fishes were covered with mosquito nets to keep flies away from the fish. Two widely popular dried fish, viz., ribbon fish and Bombay duck having long, compressed and slender bodies was dried in an interesting fashion. The ribbon fish is tied up at the caudal end in pairs (for larger sized ones) or number ranging from 3-5 (for smaller sized ones) and hung over bamboo bars. In the case of Bombay duck, two fishes are joined together with their lower extended jaws that interlock and hung similarly over bamboo poles. In case of medium to small-sized fishes, they are dried in lots in whole on bamboo-made elevated racks. These include small jewfish, anchovy, shads, sardines, etc. For all three types of processing, many of the pre-processing activities may or may not be performed. These include grading, dressing, descaling, washing, salt pre-treatment etc. Large-sized fishes are graded, dressed, descaled and sometimes salt pre-treated while small fish and shrimps are sun-dried whole without any pre-treatment. Drying took about 3-5 days depending on weather and surface area of fish to be dried. After completion of drying process, the products are collected from drying yards and taken to the storage room or piled in the drying field for few days. The products were then allowed to cool for a day or two at room temperature and packed either 12 to 20 kg or 25 to 50 kg according to buyer’s demand in jute made bags. During the survey, it was observed that the processors used some chemicals in dried products to prevent insect infestation. But they did not want to disclose the type of chemicals used. It was suspected that such chemicals were harmful to human health and could create health hazards. No measures were taken to prevent reabsorption of moisture during storage, transportation and marketing. The packaged products were found to be stored in the rooms of earthen floor at room temperature until marketing. We previously conducted a study on marketing margin and marketing profit of traditional dried fish in this region (Reza et al. 2005). It was revealed that marketing margin and profit almost doubled irrespective of species, and the processors in primary market received higher marketing profit followed by retailers and wholesalers in consumer market and secondary market, respectively. More or less similar observations were reported by Ahsan et al. (2016) which showed 35% and 19% marketing margin respectively for dried products of Bombay duck and ribbon fish in Cox’s Bazar. In this part of the world, prices generally increased due to the intermediaries involved in marketing chain who provided services and marketing facilities but simultaneously established sorts of exploitation of different actors in the line by setting up artificial pricing at different levels. Particularly in dried fish marketing, commission agents (locally known as beparies and aratdars) are key players who raises the market price of the products. Islam et al. (2006) suggested that formulation of policy through rationalizing or eliminating these commission agents would help reduce the market price of dried fish and would benefit the consumers.