An investigation was performed to evaluate the braising fish practices and the level of hygiene of the sellers in the city of Yaoundé. Thereafter, five braised carp samples were collected from each of the five selected sites and their microbiological quality assessed. The results showed that all the braising sites do not satisfy the Good Hygiene and Manufacturing Practices. Pathogenic microorganisms such as coliforms (2.17 ± 0.08 to 5.94 ± 0.38 Log cfu/g), E. coli (3.71 ± 0.20 to 6.21 ± 0.48 Log cfu/g) and Salmonella spp. were found in braised carp samples at levels higher than the microbiological criteria of the European Commission which are 1, 1 and 0 Log cfu/g, respectively. Spoilage microorganisms such as yeasts (2.39 ± 0.18 to 3.09 ± 0.23 Log cfu/g) and moulds (2.30 ± 0.10 to 2.92 ± 0.18 Log cfu/g) as well as spore-forming (3.02 ± 0.18 to 4.86 ± 0.35 Log cfu/g) and anaerobic (3.74 ± 0.28 to 4.52 ± 0.38 Log cfu/g) bacteria were also found at higher levels. The study highlights the poor microbiological quality of braised fish sold in the city of Yaoundé.