Aim: This study aimed to determine the microbiological quality of fresh and smoked Catfish (Clarias gariepinus) and Tilapia (Oreochromis niloticus) collected randomly from two fish markets (Asejire and Eleyele) and University of Ibadan fish farm. Study Design: Microbiological analyses of the samples were done using standard microbiological procedures. Place and Duration of Study: Fresh Catfish (Clarias gariepinus) and Tilapia (Oreochromis niloticus) species fish samples were collected at Eleyele, Asejire and University of Ibadan fish farm. All samples were collected randomly and placed in sterile polythene bags. The fresh fish samples were also collected in clean plastic containers and transported to the Postgraduate Laboratory of the Department of Microbiology, University of Ibadan for analyses. Methodology: The fish samples were cultured and isolates were obtained from the flesh, gills and guts. The pH was determined by weighing 3g of the fish samples and the samples were washed in