Market Dynamics and Consumer Preference for Smoked Clarias gariepinus and Oreochromis niloticus in Selected Markets of Asaba, Delta State, Nigeria
Fish smoking remains a widely practiced preservation method in Nigeria, playing a critical role in extending shelf life, enhancing sensory quality, and facilitating distribution in the absence of reliable cold-chain systems. This study assessed the availability, marketability, and consumer acceptance of smoked Clarias gariepinus (African catfish) and Oreochromis niloticus (Nile tilapia) in Ugbolu and Ogbeogonogo markets, Asaba, Delta State, Nigeria. A cross-sectional survey design integrating quantitative and qualitative approaches was employed. Data were collected from 120 respondents comprising fish sellers and consumers using structured questionnaires, interviews, and direct market observations. Descriptive statistics and inferential analyses, including analysis of variance, were used to evaluate differences in consumer acceptance and market performance. Results indicated that smoked Clarias gariepinus was more consistently available and exhibited higher marketability compared to Oreochromis niloticus, with greater sales rate, demand, and profitability. Consumer acceptance differed significantly between the two species (p < 0.05), with catfish recording higher scores across taste, aroma, texture, and overall acceptability. Preference patterns were strongly influenced by sensory attributes, price, and product availability. The dominance of catfish was attributed to its favourable processing characteristics, extended shelf stability, and strong consumer appeal, whereas tilapia served as a more affordable alternative with moderate acceptance. Despite the strong demand for smoked fish, constraints such as supply fluctuations, inadequate storage infrastructure, and competition from imported fish products were identified. The study highlights the need for improved processing technologies and efficient value chain management to enhance product quality, market performance, and sustainability of the smoked fish sector.