This study is aimed at developing new fishery products that will meet consumers acceptability and help generate concern of the food industrialists, producers and housewives to engage in production of convenience food items. Formulation studies on different fishery products like fish wiener, fishburger, fish bacon and fish salami were undertaken. It was found that these convenience food items can compete with meat products not only in terms of payability and cost but also because of their high protein and low fat content. Different species of fish were utilized for the study and it was found that Acanthurus bleekeri, surgeon fish, is highly recommended for fish salami, fish bacon and fish wiener while Neothun- nus pelamis, tuna, is best for fish burger. Storage studies have shown that these convenience items would be acceptable for four weeks at refrigerated