The effect of processing fish (Ilisha Africana) using different kilns (firewood, charcoal and natural gas) on the proximate composition was investigated. The objective of the work was to estimate the technical efficiency of the different processing methods in enhancing the shelf life of fish and the best method which would improve the nutritive value and be acceptable in terms of organoleptic characteristics. Smoking process was carried out simultaneously for equal duration of time (5½Hrs) at an average temperature of 107.02 0C (Firewood), 148.66 0C (Charcoal) and 107.60 0C (Natural gas) respectively. The result of the proximate composition of the fish showed that fish processed using firewood, had the highest percentage of crude protein (47.37%) and Ash content (7.55%). The result of the organoleptic characteristics showed that charcoal processed fish, had the highest values in all parameters tested, In this regard, charcoal processing was adjudged to be a better means of processing Ilisha Africana.