This study was carried out to know the effects of smoke-drying on the sensory characteristics, water reconstitution time, biochemical aspects and microbiological quality of freshwater SIS fish chapila, treated with four different treatments namely; Unsalted, Salted, Salt+Turmeric and Salt+Garlic. In addition, yield after processing were determined. In fresh process condition water reconstitution rate was faster in Salted products but slower in unsalted products. Biochemical composition such as moisture, protein, fat, ash salt and TVB-N value of Unsalted, Salted, Salt+Turmeric and Salt+Garlic treated smoke-dried chapila fish were in the range of 5.31±0.02%-12.36±0.04%, 45.24±0.05%-46.47±0.04%, 29.05±0.03%-32.05±0.05%, 10.83±0.02%-19.92±0.03%, 3.06±0.02%-3.75±0.02% and 4.09±0.04-6.39±0.03 mgN/100g respectively. The TVC of four types of smoke-dried chapila fish samples ranged from 1.8×10³ to 3.3×10⁴ cfu/g. The results of the studies indicated that all types of smoke-dried chapila fish products were excellent in terms of sensory characteristics and food quality aspects.