Comparative Study of Traditional and Modern Fish Smoking Methods in Sokoto State

This study compared traditional and modern fish smoking methods used by processors in Sokoto State, North West Nigeria, with emphasis on product quality, fuel efficiency, and economic outcomes. Fish smoking is the most widely practised preservation technique in northern Nigeria due to the absence of cold chain infrastructure and the cultural preference for smoked products. A total of 80 fish processors were surveyed in three local government areas, and experimental smoking trials were conducted using the traditional Chorkor kiln and an improved metal drum kiln. Clarias gariepinus was used as the test species due to its prevalence in local markets. Quality indicators measured included moisture content, crude protein, fat content, peroxide value, and organoleptic assessment. Results showed that fish processed using the improved kiln reached moisture content below 10 percent within 5 hours, compared to 8 hours using the traditional method. Crude protein retention was significantly higher in fish processed using the improved kiln, with values of 54.6 percent compared to 49.3 percent for traditional products. Fuel wood consumption was reduced by 34 percent with the improved kiln, translating into lower processing costs. Organoleptic panels rated the improved kiln product higher on colour, texture, and aroma. Economically, processors using the improved kiln earned 28 percent more per kilogram of finished product due to better quality and lower input costs. The study recommends scaling up access to improved smoking technologies through subsidised distribution programmes in Sokoto and similar northern states. Keywords: fish smoking, Chorkor kiln, improved kiln, post-harvest, Sokoto State