In the past 30 years the global appetite for fish has doubled. From 45 million metric tons in 1973, total fish consumption jumped to more than 91 million metric tons in 1997 (Delgado , 2003). The changing profile of fish consumption in around the world comes as no surprise, partly because countries with rapid population growth, rapid income growth and urbanization tend to have the greatest increases in consumption of animal products including fish products (FAO, 2000). Moreover, urbanization tends to change people diets preferences, driving increased fish consumption. Finally, as individuals become wealthier, they tend to substitute higher priced calories for lower-priced ones, once they have met their basic food needs. With wild fish production stagnating, growth in overall fish production has come almost entirely from the global boom in aquaculture, especially in developing countries (Degado, , 2003). They also reported that aquaculture now represents more than 30 percent of total food fish production up from just 7 percent in 1973. From 1985 to 1997 developing country production of fish from aquaculture grew at an annual rate of 13.3 percent, whereas production in developed countries grew at the rate of 2.7 percent. Fish farming is a relatively new study in Agriculture. It is about 50 years old in Nigeria ( Olukunle, 2004, Olagunju ,2007, with establishment of a small experimental station at Onikan Lagos and an industrial farm about 20ha at Panyam Plateau State by Federal Government. In the past, rural farming in Africa concentrated on tilapia, because production of tilapia is cheaper, but the returns from tilapia farming is not as much as catfish which is a fast growing fish (Olukunle, 2004). The most commonly cultured species in African include catfish (), the imported and , tilapia and carp. The African catfish is widely distributed throughout Africa. (Viveen , 1990). They also stressed that many fish farms focus on catfish as they can have a market value of two to three times that of tilapia. Fish are important source of protein, especially in the developing countries. Fish account for 20 percent of animal-derived protein in low-income, food deficit countries, compared with 13 percent in the industrialized countries (FAO, 2000). Protein sources from fish is better than most of its rivals like beef, poultry ,pork, sheep and goat meat, etc, because besides, that it is relatively cheaper, also it contains an anti cholesterol oxidant (Omonyinmi ,1999). Fish allows for protein improved nutrition in that it has a high biological value in terms of high protein retention in the body (Anthonio and Akinwumi, 1991), higher protein assimilation as compared to
