The effect of processing methods on the nutritional composition of “Heteroclarias ” was analyzed . Apparently healthy samples of “Heteroclarias ” with the standard mean length of 32.3±0.05cm; total length 38.7±0.56cm and weight 392.9±0.65g were obtained from a reputable farm, transported and analyzed at the laboratory of the Department of Fisheries and Aquaculture Management, Ekiti State University, Ado Ekiti . The fish were grouped and then processed (smoked, fried and oven dried). Samples of each processing method were taken for proximate and amino acids profile analysis while the organoleptic properties of the different samples were assessed within 14 days of collection . Highest crude protein content (68.38±0.27) and essential amino acids were recorded in smoked “Heteroclarias”. The fish crude protein, fat and crude fiber was significantly different (P<0.05) in all the processing methods used. Ash content was similar in smoked and oven dried fish while moisture content was higher in oven dried fish when compared to other methods. O rganoleptic analysis showed that fried fish had the best flavor. Amongst all the samples analyzed , smoked “Heteroclarias” had the best results of proximate, amino acid profile and organoleptic analysis.