Abstract: Commercial smoked fish from two species of Catfish (Macrones nemurus and Cryptopterus micronema) were purchased from local markets and analyzed for their proximate composition, color and amino acid profile. Proximate analysis showed that there were significant differences (p<0.05) among the samples. Smoked Macrones nemurus showed higher fat contents and lower protein contents compared to smoked Cryptopterus micronema. The protein and fat contents of Macrones nemurus were 32.25 and 32.06%, respectively and they were 38.81 and 8.02%, respectively for Cryptopterus micronema. Color analysis showed that there were no significant differences among the samples. The color range of L (lightness), a (redness) and b (yellowness) values of the samples were 40.12-41.59, 5.84-6.28 and 20.79-21.74, respectively. The samples showed the presence of essential amino acids. Smoked Cryptopterus micronema fish showed a higher chemical score, amino acid score and essential amino acid index compared to smoked Macrones nemurus fish. The chemical score, amino acid score and essential amino acid index for smoked Cryptopterus micronema fish were 70.81, 100.00 and 83.18, respectively and were 69.57, 85.69 and 77.62 for Macrones nemurus. Generally, these results showed that the quality characteristics of smoked fish are influenced by the fish species, smoking process or other factor. However the smoking process did not cause a reduction in protein quality.