The study was conducted to assessment the quality of two smoke-dried freshwater SIS fish kaika and baim using four different treatments such as Unsalt, Salt, Salt+Turmeric and Salt+Garlic fish-product in fresh process condition by analyzing water reconstitution time, biochemical aspects (moisture, protein, fat, ash salt and TVB-N) and microbiological quality using standard methods of analyses. In addition, yield and mineral composition after processing were also determined. In fresh process condition water reconstitution rate was faster in Salted products but slower in unsalted products. In case of four types of kaika and baim fish highest protein was found in unsalted products and lowest in Salt+Garlic and Salted products respectively. The TVC of four types of smoke-dried kaika and baim fish samples ranged from 1.1×10³ to 3.6×10⁴ and 1.1×10³ to 3.7×10³cfu/g. The data showed that the smoke-dried fishes are high nutritional value and good source of proteins and minerals.