This document summarizes a study that developed fish crackers from three popular fish species in Sri Lanka (Seela, Viral, and Tilapia) and analyzed their nutritional and organoleptic qualities. The fish meat was mixed with other ingredients to make dough, which was then steamed, chilled, sun-dried, and fried to produce crackers. Nutritional analyses found the Tilapia crackers had the highest crude protein and fat contents. Organoleptic testing by a nine point hedonic scale found the Tilapia crackers had the best overall eating quality. The study concluded that Tilapia is superior for developing fish crackers with the best nutritional and sensory qualities.