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The aim of this study was to assess the quality of farm-raised African catfish (Clarias gariepinus, Burchell, 1822) in the Dormaa Municipality, Ghana. Thirty (30) individuals of freshly harvested fish of average weight 912.78±16.43 g obtained from a fish farm and anequal number of smoked farm-raised fish of average weight 769.19± 6.48 g were used for the study. The mean values obtained for the proximate analysis of fresh catfish were: moisture (77.4 ± 1.94 %), ash (1.34 ± 0.26 %), fat (0.57 ± 0.17 %), protein (17.58 ± 0.23 %) and total carbohydrate (4.45 ± 1.55 %) and those for the smoked fish were: moisture (11.63 ± 0.43 %), ash (7.06 ± 0.66 %), fat (9.31 ± 1.80 %), protein (25.72 ± 1.51 %) and 53.34 ± 0.15 % for total carbohydrate. The overall acceptability of fresh and smoked farm-raised catfish ranged from 3.2-4.6 and 3.0-3.8 respectively. There were significant differences (P < 0.05) in the nutritional, bacterial and organoleptic qualities between the fresh and smoked catfish. Results from the study revealed higher nutritional composition in smoked catfish and lower bacterial loads in both fresh and smoked fish except E. coli, which must be of concern for consumer safety. It is recommended that farmed catfish should be smoked before consumption to obtain maximum nutritional benefit.
Addo et al. (Mon,) studied this question.