The Pelpeledgi is a fermented fish product consume in central African countries. A survey was done to assess sociocultural value and how it's process. Some physicochemical characteristics, microbiological profile and sensorial attributes were also evaluated. It was found that this product is largely produce and consumed in the area as traditional dish. Process technology is transmitted toward generation from parents to children. Process steps of Pelpeledgi involve catching, washing, gutting, paring, evisceration, spontaneous fermentation during 6-48 h depending of seasons and drying for 3-5 days. None salting step was noted. pH of Pelpeledgi samples range from 6.80-8.41. Salt content and moisture range from 2.42-3.38% and from 10.22-19.11%. Concerning microbiological characteristics, total microbial count was high in all samples ranging from 6.41-7.70 log cfu/g. lactic acid floras and Bacillus seems to be the predominant flora of Pelpeledgi. Lactic flora and Bacillus load of Pelpeledgi ranging from 4.57-5.28 log cfu/g and from 3.47-4.85 log cfu/g, respectively. Yeast and moulds ranging from 3.06-3.10 log cfu/g, E. coli was present in certain samples, ranging from 1.23-1.70 log cfu/g and no Salmonella were detected. Staphylococcus aureus and total coliform were present in all samples, ranging from 1.75-2.65 log cfu/g and 3.82-4.85, respectively which is a potential risk for consumer. Thus, the fish product is microbiologically unsafe. Sensory analyses shows that samples from Blangoua are most appreciated with positive correlation between total microbial count and sensory attributes. Despite of microbiological diversity and sensorial attributes, efforts are needed to improve Pelpeledgi process through HACCP and use of starter culture with interesting technological properties to obtain better product for the public consumption.