Fish, particularly catfish, plays a vital role in the Nigerian diet, and the aquaculture industry is expanding to meet the increasing demand (FAO, 2017b; Ozigbo, et al., 2014). Smoking fish is a primary preservation method without cold storage facilities, offering extended shelf life, enhanced flavor, reduced waste, and increased protein availability. However, traditional smoking practices pose both sustainability challenges and health hazards. This study aims to develop a new catfish processing smoking technology in the Niger Delta, offering a safer, faster, and more user-friendly alternative. The technology eliminates polycyclic aromatic hydrocarbon (PAH) residues, enhances product safety and quality, increases profitability for processors, improves working conditions (especially for women), reduces environmental damage, and contributes to sustainable development goals. Extensive stakeholder engagement, including interviews with fish farmers, processors, policymakers, and consumers, provided insights into the limitations of traditional methods and expectations for the new hybrid technology. The development of the new technology incorporated solar and biomass components to reduce pollution, health risks, and drying time. Laboratory testing confirmed compliance with EU safety standards for samples 1,2, and 3 produced using the new technology. Product evaluation indicated a clear preference for a specific (45 minutes) smoking duration, highlighting market-leading potential. Despite initial higher costs, the hybrid wood/solar smoker offers long-term cost-effectiveness, sustainability, and market competitiveness. Recommendations include collaboration