Sun-smoked, dried, and fermented Tilapia fish from Manipur (North-East India) was reported to contain lactic acid bacteria (LAB). In each of these studies, the fish that had been smoked exhibited lower acidity than the sun-dried, fermented fish; indicating an increase in acidity. Protein content for sun-dried fermented fish; was revealed to be 0.51 µg/g, and 0.42 µg/g for smoked dried fermented fish. Carbohydrate content for smoked and sun-dried fish was 0.5 µg/g and 0.85 µg/g, respectively. The lipid content of sun-dried fish has a concentration of 0.5 mg/ml and 0.27 mg/ml for smoked, dried, fermented fish. Smoked and sun-dried fermented Tilapia fish had scavenging free radical activities of 61.29±0.50 and 77.40±0.72, respectively.