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The current study was carried out to investigate the effect of smoking methods (Hot&cold) and refrigeration storage for 40days on physiochemical quality parameters of Catfish (Clarias gariepinus) fillets. Chemical quality analysis of Catfish fillets indicated that TVB-N and TBA significantly (P<0.05) increased in the smoked Catfish samples in comparison with fresh unsmoked fish while pH value of smoked fillets slightly decreased. At the end of 40 days storage, TVB-N values of hot and cold smoked samples were determined by 30.17±0.479 and 32.2±0.173 mg/100g, respectively while TBA values of hot and cold smoked fillets increased up to 2.41±0.173 and 2.26±0.115mg malonaldhyde/kg, respectively. The pH values slightly increased up to 6.22±0.034 and 6.44 0.046 for hot and cold smoked samples, respectively at the end of 40 days of refrigeration storage.

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