Fish consumption in Eritrea is estimated at 0.5-1kg per person per year, which is very low compared to the maximum sustainable resource of the country, moreover small sized fish are used in animal feed which have great impacts on the effective utilization of the resources to alleviate malnutrtion, as one of the major problems faced. The raw material freshness, physiochemical and microbial characteristics are determining factors of edible fish protein powder (FPP). The aim of this experiment was to produce edible (FPP) from dried bigeye scad and to determine physiochemical and microbial characteristics of fresh bigeye scad, short head anchovy and edible FPP, whereby to utilize effectively and efficiently small sized pelagic fish. Bigeye scad fish were caught around the Dahlak Archipelago Islands of Eritrea Red Sea waters and short head anchovy from around Assab area by purse-seines. Fish samples were iced and transported to the fish processing laboratory of Marince Food and Biotechnology Department and identified using FAO species identification sheets, then cleaned and dried in an oven at 60.700C for 12-14 h. Morphometric and physical characteristic of the fresh fish samples of whole fish were carried out. Chemical composition of fresh samples and edible FPP was done Offical Methods of Analytical Chemistry (AOAC). Edible FPP was optimized at 15 minute cooking time, five times squeeze-pressing and washing and 12 h drying time. Minerals in all samples were determined by Alvin and Gardner method through Atomic Absorption Spectrophotometer. Quality criteria, such as free fatty acied (FFA), peroxide value (PV), thiobarbutric acid reactive substance (TBARS), pH and p-anisidine value (PAV) of fresh and edible FPP were investigated. Microbiological quality was determined by International Standards Organization methods (ISO). Edible FPP contained 82.24% protein, 7.10% moisture, 7.64% ash, 0.40% crude fiber, 4.18% FFA, 9.70meq of 02/kg of fat PV, 10.78 malonaldehyde/kg TBARS, whereas fresh bigeye scad 15.61% and short head anchovy 13.98% protein respectively. Edible FPP was rich in mineral contents, good in quality of chemical, biochemical and safe microbial parameters. Therefore, edible FPP can maximize the utilization of small pelagic fish and provide protein and mineral rich food for consumers as it had high protein and mineral contents.