Fish Smoking is the process of smoking fresh fish to increase its palatability and economic value. Fish is a low acid moist food that produces a good environment for bacteria growth. Despite its being very perishable in nature, there is an increasing demand for fish in Nigeria which has resulted into increased production activities and massive importation of various types of fish to meet local demand. This necessitated FIIRO to develop a fish smoking process and equipment suitable for the production of hygienic, longer shelf-life and easy to control drying process.