Fresh, live catfish (Clarias gariepinus) were obtained from Private pond in NIFFR, New-Bussa. The samples were divided into five groups. Four groups were dressed and dipped in a solution of 2.5%, 5%, 7.5% and 10% of Ginger respectively for thirty (30) minutes and smoked dried. The fifth group acts as control. They were examined microbiologically, chemically and organoleptically. The Ginger reduced the free fatty acid (FFA) values, trimethylamine (TMA) values, and the fungi load of the processed fish. Ten percent of ginger had the best result in terms of reduction in fungi load, FFA and TMA values and followed by 7.5 and 5%. However, from the organoleptic results of overall acceptability, taste, colour and texture of the products, 5% ginger concentration had the best acceptance and significantly different (P<0.05) when compared to the non treated control after 8 weeks of storage.