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The short answer
A smoked fish business turns fresh fish into a product that keeps for weeks, but it loses much of the weight in drying, so you must price per kg of finished fish. In our labelled example, 100kg of fresh catfish bought at ₦3,000 per kg becomes about 40kg of smoked fish costing ₦9,000 per kg with charcoal, and sells at ₦11,000 per kg for an ₦80,000 margin per batch.
Why smoke fish at all
Fresh fish spoils fast in Nigerian heat, and cold storage is expensive. Smoking dries the fish and gives it the flavour many soups depend on, so a smoker can buy when fresh prices are low and sell later in markets far from the water. Smoked catfish, mackerel (titus), and bonga are common; dry fish trading also covers stockfish and crayfish, which are usually bought already dried.
Prices for fresh fish move a lot. In June 2025 a farmer in Karu, Nasarawa State, told the News Agency of Nigeria that catfish sold for ₦2,800 to ₦3,500 per kg, down from ₦4,800 a year earlier. When farm-gate prices drop like that, smokers who can buy in volume often do well.
Kiln options
| Kiln (example) | Example cost (₦) | Fuel | Notes |
|---|---|---|---|
| Drum kiln | 150,000 | Charcoal or wood | Cheap and small; more smoke and uneven drying |
| Multi-tray charcoal kiln | 600,000 | Charcoal | More capacity, better heat control, less handling |
| Gas kiln | 1,200,000 | Cooking gas | Cleaner, steady heat; fuel cost per batch higher |
| Electric dryer | Varies | Electricity | Needs reliable power |
These costs are an example; ask local fabricators for quotes. Improved kilns that keep smoke away from the fish give a cleaner product and are kinder to the people working the kiln, who face heavy smoke exposure with open fires.
Drying losses: the number to know
Fish is mostly water, and smoking drives much of it out. The ratio of fresh to finished weight depends on the species, size, how dry you take it and the kiln. Weigh every batch in and out to find your own ratio. The example below assumes 2.5kg of fresh fish makes 1kg of smoked fish.
One batch worked out (example)
| Cost line | Charcoal kiln (₦) | Gas kiln (₦) |
|---|---|---|
| 100kg fresh catfish at ₦3,000/kg | 300,000 | 300,000 |
| Fuel | 25,000 (charcoal) | 44,764.40 (two 12.5kg refills) |
| Labour | 15,000 | 15,000 |
| Packaging | 8,000 | 8,000 |
| Transport | 12,000 | 12,000 |
| Total | 360,000 | 379,764.40 |
The gas line uses the NBS average refill price for a 12.5kg cylinder in April 2026 (₦22,382.20), reported by NAN; your fuel use per batch depends on your kiln.
- Smoked output
- 100kg ÷ 2.5 = 40kg
- Cost per kg, charcoal
- ₦360,000 ÷ 40 = ₦9,000
- Cost per kg, gas
- ₦379,764.40 ÷ 40 = ₦9,494.11
- Example selling price
- ₦11,000 per kg
- Margin per batch, charcoal
- 40 × ₦11,000 − ₦360,000 = ₦80,000
- Margin per batch, gas
- ₦440,000 − ₦379,764.40 = ₦60,235.60
If your ratio is 3:1 instead of 2.5:1, you get 33.3kg, and the charcoal cost per kg rises to about ₦10,800, leaving very little margin at ₦11,000. That is why weighing matters more than any other habit in this business.
Quality: what buyers look for
- Even colour: golden to brown, without burnt patches or raw spots near the bone.
- Dryness: well-dried fish keeps longer; under-dried fish moulds within days.
- Clean smell: no sourness, which shows the fish was fresh when smoked.
- Intact shape: fish that break apart sell for less, so handle them gently on the trays.
- Consistent sizes: buyers pay more when a bag is graded rather than mixed.
Clean fish thoroughly before smoking, keep the work area away from waste and flies, and store finished fish on raised racks. A batch that moulds in storage is a full loss of fish, fuel and labour.
Buying fresh fish and selling smoked
- Fish farms: buy at the pond side at harvest, often at a lower price for volume.
- Landing sites and fish markets: for sea and river fish; arrive early.
- Cold rooms: frozen fish can be thawed and smoked; see cold room costs.
- Selling: market women, soup kitchens and restaurants, supermarkets for packed and labelled fish, and buyers abroad sending orders through relatives.
Packaged smoked fish sold in shops with a brand label may need NAFDAC registration; see our NAFDAC guide. Keep smoked fish dry and aired, since damp storage brings mould and insects.
What to check first
- Your fresh-to-smoked ratio on a small trial batch.
- Fuel cost per batch for the kiln you plan to buy.
- Two or three regular buyers and their price per kg.
- Where you will store finished fish so it stays dry.
- A registered name if you plan to brand: the CAC fee schedule dated 29 May 2025 lists ₦20,000 for business name registration with a certified copy.
Where Pryme fits
Buyers abroad who pay in pounds, dollars or euros can pay into a Pryme account's local details for that currency, and the money stays in that currency until you choose to Swap it (multicurrency). A Pryme Business Account keeps fish money separate. For collecting from buyers at home, see how to get paid in Nigeria.
Questions people ask
How much does a fish smoking kiln cost in Nigeria?
It ranges from a small drum kiln to a gas kiln. Our labelled examples are ₦150,000, ₦600,000 and ₦1.2 million; get quotes from local fabricators.
How many kg of fresh fish make 1kg of smoked fish?
It depends on the fish and how dry you take it. Our example assumes 2.5kg fresh to 1kg smoked; weigh your own batches.
Is smoked fish business profitable?
It can be. Our example makes ₦80,000 on a 100kg batch with charcoal, but a worse drying ratio can wipe out most of the margin.
Can I sell smoked fish abroad?
Many sellers send to customers abroad through relatives or exporters. Check the rules of the receiving country on food imports before you sell.
Sources
- News Agency of Nigeria: Catfish farmers record boom in Nasarawa (Jun 2025) · accessed Oct 2026
- NAN: Cooking gas price continues to rise, NBS (29 May 2026) · accessed Oct 2026
- CAC: New Schedule of Fees (29 May 2025) · accessed Oct 2026
This article is general information, not financial, legal or tax advice. Products described are provided under the terms on this site and are subject to regulation and eligibility.