Boiling and smoking freshwater fish from Nkam River in Cameroon changes its composition and oil quality. The study found that smoking significantly alters the protein and ash content of the fish. The mineral potassium was the most abundant, with other minerals increasing after treatment. The oil extracted from the fish showed increased free fatty acids and hydroperoxides, and decreased iodine value after boiling and smoking. The fatty acid profile revealed high levels of Omega-6 fatty acids, making the fish a potential healthy dietary source. Overall, these findings can help improve the nutritional value, processing, and marketing of this fish species.