Phosphate has been successfully used in food processing. They are multi-purpose, generally recognized as safe (GRAS), and legally permitted additives to improve the quality of many foods. Therefore, the objective of this study was to assess effects of sodium tripolyphosphate (STPP) on the chemical, physical, microbiological and organoleptic quality attributes of cold-smoked catfish (ClariasgariepinusL.) fillets during storage at 4±1°C for 30 days. Results indicated that control samples have been shown to decrease colour, odour, taste and texture, and show a gradual deterioration in quality attributes with cold storage. The rates (p<0.05) of these deteriorations are increased as the time of cold storage progressed. On the other hand, STPP treated samples exhibit higher significance of (p<0.05) moisture, protein and fat contents, at any given time of storage as compared with control samples. The present data also demonstrate lower significant values (p<0.05) of ash content, total volatile bases nitrogen (TVBN), trimethyl amine nitrogen (TMAN), thiobarbituric acid (TBA), pH-value, total bacterial, E. coli, moulds, yeasts, and psychrotrophic bacterial counts in phosphate treated samples. Panellist's evaluation indicated preference for STPP-treated samples when compared with control samples. Results indicated that chemical, physiochemical, microbiological and sensorial quality advantages have been resulted from soaked catfish fillets before smoking in different levels of sodium tripolyphosphate solution for 10 min. It could be concluded that, catfish fillets treated with 5% sodium tripolyphosphate (STPP) for 10 min., cold smoked and packaged in polyethylene bags an alternative way to improve the quality of cold-smoked catfish fillets during cold storage at 4±1°C for 30 days.