This Book contains the report of a critical study of the effects of Pre-treatments and drying Temperatures on the drying rate and quality of African Catfish (Clarias gariepinus) with the view of establishing the best combination of Pre-treatment and drying temperature to give a dried fsh product of acceptable qaulity for specific uses. Four different treatments (sugaring, salting, blanching, and control) were used while the fish was dried under four temperatures with a whole fish cut into Head, Trunk, Middle and Tail sections. The Design and development of experimental dryer used for the experiment will be an additional gift for any reader. The book will in no small measure assist students in understanding the basic concept of fish drying as well as expose them to basic experimental procedures in fish drying. Fish farmers and processors will also find it very facinating as it will be a useful source of information on how to dry catfish of high quality which will serve as a better alternative to the common smoked fish which in recent time has become a source of worry as it has been established that smoke is carcinogenic.