Ngari is a non-salted fermented fish product of Manipur. Sundried Puntius sophomores (Ham.) are fermented anaerobically with no intentional addition of starter culture for 4 to 12 months. LAB, Bacillus, and yeast were involved in its fermentation. They are prepared at the household level and marketed locally. Ngari is a good source of protein, amino acids, and minerals. The product has potential probiotic properties, and antioxidant and antihypertensive characteristics. Ngari has been gifted to the people of Manipur for decades for its enormous value. The people of Manipur consumed it almost every day.