The sensory evaluation is presented in Table 3. The
result obtained showed that, there were changes in all
the sensory parameters after subjecting the fish to
different drying methods. There were significant change
in colour, flavour, taste and texture in all the fish species
subjected to the three drying methods. The best taste
was recorded for all fish samples that were smoked and
oven-dried. The most attractive appearance was recorded
for smoked samples while the least attractive was
recorded for sun-dried samples.