The microbiological hazard of Shigella contamination of fish and fish products during improper handling or cooking of fish can lead to human food-borne illness. Hence, this cross-sectional study was conducted from December 2019 to May 2020 to investigate the occurrence and antimicrobial susceptibility profile of Shigella in fresh and ready to eat fish products at Bahir Dar City and Lake Tana selected fish landing sites. A total of 170 samples of fish products represented by fresh fish (40), fileted fish (40) and ready to eat fish (90) like asa lebileb, asa dulet and asa firfir samples were collected using systematic random sampling technique. The data was analyzed according to the recommended standard procedure to isolate and identify Shigella. In addition, questionnaire survey was conducted to assess the current status of knowledge and handling practices in the fish value chain. Out of the total 170 samples examined, 36 (21.2%) were positive for Shigella. The proportion of Shigella isolated was 15 (37.5%) from fileted fish, followed by fresh fish 11(27.5%) and ready to eat fish products 10 (11.1%). From this result statistically significant difference was observed along fish supply chain (X2 = 12.806, P = 0.002). The study also revealed that, a varying level of resistance of Shigella against the seven commonly used antimicrobials. All the isolates of Shigella were susceptible to Gentamicin Ciprofloxacin and Chloramphenicol but resistant to Streptomycin (100%) and Tetracycline (91.6%). All the fishermen and retailor responded (100%) that source of water for washing of fish were Lake Tana, Observational practical data has shown occurrence of fly on fresh fish, fileted and retailer area were (100%), (100%) and (27.5%) respectively. All main actors in fish value chain had sufficient knowledge (70.58%) concerning fish handling and food safety rules, but those main actors had insufficient practice (57.7%). In general, the study showed the occurrence of Shigella along fish value chain with relatively high isolations in fileted fish. Eventually, good hygienic practices along the fish value chain