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The Low-Cost, short-time preservation of pabda (farmed & wild) through minimum processing in the retail market was developed. The farmed and wild pabda samples were collected and stored in standard ice-boxes with flake ice (1:1) with various treatments like farmed whole pabda (FWP), farmed dressed pabda (FDP), wild whole pabda (WWP) and wild dressed pabda (WDP) and were sampled in every 2 days interval up to 8 days. Changes in the biochemical, microbiological and sensory pabda parameters reveals that there was no significant differences in moisture, ash and protein contents except the lipid content which was found high in farmed. The pH, FFA, PV, TBA, TVB-N, TMA-N, AAN, Total plate count and total psychrophilic count increased significantly (p0.05) in all treatments with an increase in storage days whereas, the sensory scores were marginally acceptable up to the 6th day. Thus the preservation of pabda by minimum dressing followed by icing in ice-box can extend the shelf life for at least 6 days whereas for whole iced pabda for 3 days.