This study was aimed at assessing the effect of traditional smoking methods on fish Quality from three selected local government in Kebbi state. 2kg of samples we're collected from three locations namely Jega, Yauri and Argungu local government. The samples were stored in an air tight bag for 6 weeks after which they were taken to the laboratory for proximate analysis and microbial analysis. The mean moisture content ranged from 8.50 - 9.00, crude protein ranged from 47.16 - 48.32, fibre content ranged from 1.50 - 2.00. The sensory evaluation revealed that color, odor and taste of samples from Yauri and Argungu were the most preferred. Six (6) microorganisms were identified; aggregate lowest means microbial count was 59.67x105 CFU/g for Yauri and highest count was 69.47 x 105 CFU/g for Jega. The results analyzed revealed that they were not significant.