Fish snack is one of well-known product which was represented as a uniqueness in Southern border provinces of Thailand. This product used the fish as the main raw material that cause to high price of fish snack.
The sajor-caju mushroom is the one of the most favorite fungi to use in Thai cuisine which rich of many nutrients such as protein, fiber and others as well as fresh fish but the mushroom price was lower than the fish.
The purpose of this research aims to decrease the fish snack production cost by using a sajor-caju mushroom as the main raw instead of using fish due to the sajor-caju mushroom.