Freshwater snakehead, a commonly available fish species of Bangladesh, popularly known as Taki (Channa punctatus) is generally consumed as fresh or after being frozen and dried. In the current investigation, the bacteriological quality of dried, frozen, and fresh Taki was compared. Raw Taki were collected on monthly basis from December to May from local fish markets of Sylhet Sadar and Total Viable Count (TVC), Total Coliform Count (TCC), pathogenic bacteriological status were assessed either for raw (n=18) sample or after subjected to freezing (n=18)  and drying (n=18) application. It was found that raw Taki had noticeably greater TVC and TCC than dried and frozen samples. The pathogenic bacteria explicitly, Salmonella spp., Vibrio spp. and E. coli were found abundantly in fresh conditions. On the contrary, E. coli was detected in the few samples of frozen and dried Taki. In comparison, dried fish comprised lower bacterial load, TCC and pathogenic bacteria than those of frozen samples but both the samples contained significantly lower values compared to raw fish and complied with ICMSF standard. Based on the findings of the present study, it can be concluded that higher bacterial load of raw sample can be reduced by applying freezing and drying techniques under proper hygiene and sanitary conditions and fish can be stored safe for longer period.