Snack food development studies were conducted to iii utilize trout (Oncorhynchus mykiss) frames, a by-product of the filleting operation, using extrusion and conventional technology. Twin screw extrusion studies were conducted to study the effect of fish mince, non-fat dry milk, process temperature, and moisture content on the physicochemical properties of the extruded snack food. Response surfaces were plotted to understand the effects of the independent variables on dependent variables such as bulk density, expansion ratio, shear strength, and water absorption index. Quadratic models expressed the relationship between the dependent and independent variables. Based on the extrusion studies, conditions suitable for further development of a ready-to-eat snack food were obtained. Conventional technology was also studied in the development of a fish cracker called keropok. A well expanded, tasty snack food was obtained using the minced fish and tapioca starch. Physicochemical characteristics of the developed snack were determined. Taste panel ratings for texture and taste of the cracker indicated a good potential for acceptance of this product for production and sale by local fish processors. Further studies may be undertaken to develop a continuous process to prepare the crackers on a larger scale.