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The current study was carried out to investigate the effect of some processing methods on the quality characteristics of some fish species obtained from Wadi EI-Ryan Lake, at Fayoum Governorate, Egypt. The study was classified into two parts. The first part deals with the quality characteristics and safety of hot and cold smoked Catfish (Clarias gariepinus), while the second one devoted to studying effects of frying and grilling cooking methods on quality properties and amino acid composition of Mullet fish (Mugil cephalus). Determinations of polycyclic aromatic hydrocarbons (PAHs) showed that the concentrations of PAHs in cold and hot smoked samples were lower than the maximum tolerable risk limits as set by European Commission Regulation. Hot smoking method could be considered more safer and deemed fit for human consumption than cold smoking.Regarding amino acids; fresh Mullet fish steaks had good protein quality as indicated by high of total amino acids (TAA), total essential amino acids (EAA), essential amino acids index (EAAI), and biological value (B.V.%).