Assessment of Artisanal Fish Smoking Practices and Product Quality in Coastal Communities of Akwa Ibom State

Traditional fish smoking is the predominant fish preservation method in coastal communities of Southern Nigeria, yet standardised assessments of processing practices and product quality remain scarce. This study assessed artisanal fish smoking methods, processor hygiene standards, and the physicochemical and microbiological quality of smoked fish products in three coastal communities of Akwa Ibom State, South South Nigeria. Structured questionnaires were administered to 90 fish processors, and direct observation of smoking facilities was conducted. Smoked fish samples of Ethmalosa fimbriata, Scomber japonicus, and Pseudotolithus elongatus were collected and subjected to moisture content determination, peroxide value analysis, and bacterial load enumeration. Heavy metal concentrations in smoked muscle tissue were also measured. Results showed that traditional cylindrical clay ovens were used by 82 percent of processors, with fuelwood as the primary heat source. Processing temperatures were inadequate for pathogen elimination at 67 percent of assessed facilities. Bacterial counts exceeded NAFDAC guidelines at 54 percent of sampled products. Moisture content ranged from 12 to 28 percent, and elevated peroxide values at the highest moisture samples indicated lipid oxidation and rancidity risk. Polycyclic aromatic hydrocarbon contamination was detected in samples from units using rubber and synthetic fuel. Cadmium levels exceeded WHO permissible limits in products from units near industrial zones. The study calls for training programmes on improved smoking kiln designs and food safety standards for fish processors. Keywords: fish smoking, artisanal processing, product quality, Akwa Ibom, food safety.