Smoked fish (‘Phari’) is highly popular to the Kashmiri and is prepared from Cyprinus carpio (common carp). The preparation of smoked fish appears to be unique to Kashmir. The fishes are not cleaned at all or gutted prior to smoking, which is carried out on slow burning green grass. Though, smoked fish is consumed traditionally, no literature documenting the microbial prevalence in smoked fish is available locally.  The present study was aimed at first hand documentation of presence and antibiogram of Bacillus cereus from smoked fish (Phari) of Kashmir Valley. A total of 120 Smoked fish samples were collected from different market of Kashmir Valley. Bacillus cereus was confirmed on the basis of cultural characteristic on selective agar and different biochemical tests. Antibiotic sensitivity test was performed by disc diffusion method. Overall 51 isolates of Bacillus cereus was isolated from the 120 smoked fish samples screened. The gills were highly contaminated (22.5%), followed by fins (13.33%) and muscle (6.67%). AST results revealed that all the Bacillus cereus isolates were highly sensitive to Cephotaxime and Ciprofloxacin; moderately to Sulphamethoxazole/ Trimethoprim and highly resistant to Amoxycillin/ Clavulonic acid. Study indicated that the Phari available in local market should not be consumed as such, proper cooking or reheating is necessary to destroy the pathogenic microbes which are resistance to commonly used antibiotic, leading to severe microbial resistance to human.