An extensive field survey was carried out in Namdeori and Upordeori villages, Jorhat district of Assam, about 16 km away from Jorhat town during March, 2013 to January, 2014. The information and other related data were gathered and collected by interviewing the skilled villagers. Women folk were employed for interview and documentation, since they are primarily involved in the preparation of dry fish and their product. A slight variation in the procedure of preparation in chucha among the villagers was noticed during the study period. A common method has been worked out after eliminating the insignificant ones. The raw materials used were fish, pot, bamboo container, Colocasia esculenta, leaves Pteridium acquilinum, cover paste. Procedure of preparation, mode of consumption, ethno-medicinal uses were noted down at the time of study.