Dried fish and fish sauce were common commodities produced along coasts and traded inland in ancient Rome and China and are popular today in Asian cuisine. Salted fish provide dietary protein, extends the life of fish as food, and diversifies the household economy and exports, which are all good risk management. Coastal Maya sites have abundant fish bones, fish weights, and occasional reported evidence of cut marks for processing fish for trade or storage. There were few fish bones recovered from any excavations at the Paynes Creek Salt Works due to the acidic red mangrove peat that dissolves calcium carbonate in bone, shell, microfossils, and even temper in pottery. However, formal chert stone tools recovered from several sites sampled for use-wear study by Kazuo Aoyama indicated that most were for processing fish and/or meat. In contrast, a minority were used for cutting wood, which would have been a major endeavor considering the thousands of wooden building posts mapped at 70 of the underwater sites. In this presentation, I discuss our 2023 and 2025 fieldwork at Ch’oc Ayin (Young Crocodile site), and then I review evidence of fishing or drying fish from other sites. Building A at Ch’oc Ayin has chert tools concentrated along the west wall--perhaps under the eaves or in an outdoor area. Other evidence includes wooden pegs that may have held up a fish-drying rack at Ta’ab Nuk Na, as well as a wooden board possibly from a saltbox for preserving fish. Site 72 has several chert tools with use-wear indicating processing fish and/or meat. A few pottery and stone net weights point to fishing. However, the nearby trading port of Wild Cane Cay has abundant fish bones, well preserved in waterlogged alkaline deposits. The deposits date to the Early Classic and have the same distinctive briquetage excavated at the Early Classis salt work of Jay Yi Na at the Paynes Creek Salt Works. .