Smoked fish contributes to the food security of populations through its richness in nutrients and its accessibility to low-income households. This study aimed to characterize the smoking activity and the perception of smoked fish by households in the city of Douala. For this purpose, two surveys were conducted from February to May 2021. The first exhaustive, involving 35 processors identified the actors, the methods used and the most smoked fish species in three smoking centers (Youpwé, Bonassama and Manoka). The second survey, cross-sectional, of 384 households in five subdivisions of the city of Douala focused on the socioeconomic characterization of households and their appreciation of smoked fish. SPHINX software (2018) was used for descriptive data analysis. This study revealed that 85.8% of processors are over 40 years old and 97.1% have a low level of education. The smoking time varies between 8 to 48 hours and the three smoking kilns (Metal-drum, Banda and Altona) commonly used have an impact on health. However, 98% of households, regardless of their social status, consume smoked fish at least once a week, and the most consumed fish species out of more than 17 identified are bunga (27.08%), cod (22.14%), mackerel (14.58%), sole (10.16%) and pike (5.73%). The results of this study provide valuable information and constitute a working basis for improving fish smoking sector in order to guarantee the quality of the smoked fish.
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