One of the factors that affect fish consumption is the quality of fish products. The present study was conducted to assessed the quality of Engraulicypris sardella and Copadichromis species fried and smoked using Chitofu 3 in1fish processing technology in and its efficiency in comparison to traditional smoking kiln and open fire. The processed fish samples were analyzed for the changes in nutritional attributes, microbiology quality and shelf life. The results for nutrient content analysis indicate that there was loss in moisture content and a significant increase in crude protein, crude fat and minerals after processing Engraulicypris sardella and Copadichromis species in both Chitofu 3 in 1, traditional smoking kiln and open fire. Moisture content, crude protein and crude fat for both fried and smoked Engraulicypris sardella and Copadichromis species did not differ significantly between Chitofu 3 in 1 and traditional processing units (traditional smoking kiln and open fire), p>0.05. Significant differences were observed in TVB-N contents between samples that were processed in Chitofu 3 in 1 and traditional processing units p<0.05. On the other hand, there was a significant increase in total viable counts and total coliform with increase in duration of storage but within the acceptable range of less than 105cfu/g. None of the processed fish samples were analysed positive for E.coli and Salmonella. On the basis of the efficiency of the technology, processing time, oil consumption and the quantity of firewood used to process 2kg of fish differed significantly between Chitofu 3 in 1 and traditional processing units p<0.05. Chitofu 3 in 1 is efficient, retains the nutritional attributes and extends the shelf life of fish.