Some fish processors often have the opinion that the addition of various spices during the processing (hot- smoking) of Clarias gariepinus does not produce any significant difference in organoleptic properties of the final product when compared with the final product obtained using only salt thereby viewing the uses of these spices as an unnecessary waste of resources. A number of works have been done on the effect of various spices on the final product of smoked Clarias gariepinus (Mosarrat et al., 2017). These works however, focus only on the nutritional value addition by various spices, the economical implication to the processor who intends to use any common spice or a combination of two or more spices and the result increase or decrease in shelf life as a result of the use of any such spice. But very little has been said about the effects of natural or artificial spices on the organoleptic properties of hot-smoked Clarias gariepinus.