Abstract: Changes in biochemical and microbiological quality of Nile tilapia during two smoking process were investigated. Total fatty acid and amino acid contents in Nile tilapia were 4.24 and 17.36 g/100 g fresh sample, respectively, The major fatty acids present were linoleic acid (C18:2n-6). The difference in the proximate composition between smoked and fresh samples was significant (p<0.05). After industrial smoking and traditional smoking treatments, the total lipids’ peroxide value and thiobarbituric acid reactive substances increased significantly (p<0.05) to reach 2.61 and 3.44 meq active O2 kg-1 oil and 0.76 and 1.29 mg MA kg-1 oil, respectively. Fatty acid profile of non-polar lipid remains unchanged during industrial and traditional smoking process. However, polyunsaturated fatty acids (% of total fatty acids) of polar lipid decreased significantly (p<0.05) during both smoking processes. Smoking conditions had a significant effect on the microbiological quality. Therefore, mesophiles and total coliforms increased within smoking treatment with higher counts in the traditional smoking process.