In Southeast Asia, traditional fish products represent a significantly large part of total fish utilization and are a major source of animal protein. As a result, these products are vitally important to food security, especially considering that most of them go to marginalized sectors of the population. Traditional fish products are generally of low value and intended mainly for the domestic market, although some specialty products are of high value and other products, such as fish sauce, are also now being exported. Issues facing the industry are: obtaining a reliable supply of raw materials-particularly good-quality raw materials; a lack of infrastructure; poor processing techniques; a poor knowledge base; inadequate marketing; and a lack of food safety standards. To address these issues and improve traditional fish products, it is essential that the Southeast Asian countries promote and preserve the production and use of these products, strengthen research and training activities, improve their marketing, and ensure that they meet food safety standards. However, in an effort to improve these products, their unique nature and their cultural and social importance should not be compromised.