Fish is recognized for its high nutritional value and its beneficial effect on the health of consumers. In order to ensure a permanent supply throughout the year, fish is dried or smoked and put in storage. The aim of this study was to determine the biotic constraints related to the deterioration of smoked fishes in three processing basins in the Littoral region of Cameroon. 260 actors were interviewed in the localities of Youpwé, Mouanko and Manoka: 64 fishermen, 89 processors and 107 traders. The inventory of smoked fishes was determined in each locality. During the inspection of the storage tools, Ethmalosa fimbriata and Ilisha africana, apparently healthy were sampled and put in observation at the National Veterinary Laboratory for 60 days. This study revealed that only women are involved in fish processing. The processors and traders of Youpwé were Cameroonian (84.12%), Ghanaian (4.67%) and Nigerian (11.21%). Their level of education is mainly secondary school education (57.01) and an experience year in activity between 11 and 15 years (49.26%). 33 species of fishes are smoked, the main important of which are E. fimbriata and I. africana. 9 pest species are associated with stored smoked fishes. Necrobia rufipes is the main insect pest during storage of E. fimbriata (56.0), I. africana (64.0) with a significant difference (F (120: 29): 4.611*, P ≤ 0.05) and Aspergillus flavus (F (120; 29): 3.045*, P ≤ 0.05) the most detrimental mold. The pest control methods are more diversified in Youpwé: re-smoking (23%), refrigeration (5%), dry red pepper (41%), garlic (23%), dry salting (8%).