This paper presents the drying characteristics of fish (Puntius Umangii). A kinetic study on the drying of fish with different temperature levels was presented. For the modeling of the drying process of this material, a diffusive model can be used. The effective mean diffusion coefficients was computed by using Fick's second law of diffusion. All the diffusivities depended upon the moisture content of the sample. The fish dried in the tray dryer was completely protected from rain, insects and dust, and the dried fish was a high quality food product.