The effect of food grade chemical and natural preservatives on the proximate and sensory analysis of smoked catfish Clarias gariepinus during six weeks ambient storage were determined. Eleven pre-smoking treatments were applied: 25% sodium chloride (NaCl) and 1% ascorbic acid for Iht 25% NaCI and 1% ascorbic acid for 30mins; 3% sodium lactate for 30mins; 3% sodium lactate and ginger (Zingiber officinale) extract for 30mins; 5% sorbic acid for 3Omins; 5% sorbic acid for 1h; 3% sodium lactate and Tetrapleura tetraptera extract for 30mins; 3% sodium lactate and Ethiopian pepper (Xylopia aethiopica) extract for 30mins; Z. officinale extract for 30mins; X aethiopica extract for 30mins and T. tetraptera extract for 30mins. The samples were smoked, cooled and packed for analysis at 0, 2, 4 and 6 weeks of ambient storage. The values of the proximate analysis ranged between 13.0-19.5%, 3.5-5.5%, 12.3-17.6% and 58.4-68.7% for moisture, ash, lipid and protein respectively. There were no significant change of proximate composition and sensory evaluation (p< 0.05) within each treatment groups during the 6 weeks storage without refrigeratio
