The snakehead fish extract (SFE) is known for its medical potential and commercially valuable nutraceutical properties, including for diabetic therapy. Before marketing, it is necessary to test the feasibility of consumer acceptance and nutritional consistency. Therefore, this study aims to examine the organoleptic characteristics of SFE prepared with different methods and varying shelf-times. Two preparation methods were used namely dry and liquid which was stored at different shelf-times of 1, 4 and 8 weeks. Subsequently, the organoleptic quality of each group was tested and statistically analyzed using the Friedman test. The results showed that the best value of shelf time was found at 4 weeks and consumers preferred the powder form of SFE rather than the liquid. The range preferential value of powdered SFE was 3.01-3.8, while the liquid form was 1.8-2.95.