In the present study attempts were made to minimize the use of preservatives for development of fish balls that too keeping in mind the taste of Indian people. Fish ball is generally considered as a bland food, in order to popularize it, ready to eat fish balls as per Indian taste was developed. The method of preparation of the restructured fish product i.e. fish balls from the fish Catla catla, were standardized by adopting two methods of cooking (microwave and conventional oven) separately to standardize the best time temperature combinations for visualizing the doneness of the products prepared. The descriptive scale was followed to rate the doneness of the fish balls after sensory evaluation by three panel members. Four categories of spice mix (MFSM, MDH, LPSM and MPSM) were taken in three concentrations (1, 2 and 3%) to standardize the best level and type of spice mix in terms of color, flavor, spiciness and over all acceptability of the fish ball individually cooked in conventional and microwave oven. The above mentioned parameters were standardized by judging through sensory evaluation (9 point hedonic rating scale).