Dried fish has, from time immemorial, been an important item of the diet. Reduction to a powder for ease of use or storage is only an extension of the process and is by no means a new idea. Intensive efforts have been made in the last twenty years to develop and introduce nutritious low fat, powdered fish products, high in protein and suitable for mass feeding of malnourished populations in the developing world. However, the odourless, low-fat product known as Type A (described in Fd Nutr. Vol. 4, No. 1-2, 1978) failed to attract consumers. Attention is now focussed on Type B, a product containing up to 10 percent fat and tasting and smelling of fish. Its potential as a medium for improving the protein nutrition of vulnerable groups, particularly in developing countries is assessed in this article. Extensive acceptability trials show that up to 35 g per person per week may be included in food-aid programmes among populations accustomed to eating fish. Commercial prospects centre mainly on its use as a food product ingredient.