Abstract
Freshwater catfish ( Clarias gariepinus ) and marine catfish ( Galeichthys feliceps ) were smoked using Acacia raddiana (Moriela), Prosopis julifora (“Mathenge”), Azadirachta indica ( Neem) and Cocos nucifera (Coconut husks) in view to assess and compare the organoleptic scores- taste, appearance and overall acceptability of the smoked fish. Insect and mould attack was also monitored during storage. The scores for taste for marine catfish were better than that for freshwater catfish irrespective of the plant materials used. Taste for freshwater catfish and marine catfish smoked with Acacia was significantly different (p Key words: Organoleptic, Smoking, Catfish, Storage, Infestation Abbreviations: KMFRI: Kenya Marine and Fisheries Research Institute
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