Amazonian fishery products constitute an indispensable component in the food security of the Amazonian peoples of Ecuador. This review work analyzes the main conservation techniques that guarantee the quality and safety of Amazonian fishery products that have a relatively short shelf life, several investigations have shown the use of different conservation technologies (freezing, salting, smoking, vacuum packed) applied in the area capable of extending the post-mortem shelf life of fishery products. Freezing processes have a better capacity to extend the useful life of fishery products compared to conventional cooling, however, artisanal fishing is practiced in this area and an effective cold chain is not guaranteed. Vacuum packaging has great potential for packaging fresh fish products. The use of non-thermal technologies, such as the traditional salting and smoking of native peoples, is an alternative for the conservation of local fishery products.