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Despite the wide use of bleeding to improve product appearance and probable shelf-life extension, it has not been practiced in Uganda. Most local fish consumers dislike African cat fish (Clarias gariepinus) because of its redflesh colouration in spite of the decliningper capita fish consumption. The present study tested the bleeding effect and keeping quality of catfish. Farmed catfish, 60 in number were divided into four batches, consisting of 15 fish each. Two batches, one bled and the other unbled were kept on ice while the other two batches similarly treated were held at ambient temperature (28°C). The results indicated that fish that was bled had extended shelf-life compared to fish that was not bled, regardless of the holding temperature. Bled fish kept at ambient temperature remained acceptabletaste wise for 19.5 hrs compared to 14 hrs for fish that were not bled.Under chilled conditions the shelf-life of bled fish was 29 dayscompared to 17 days for unbled. It was concluded that bleeding and chilling intervention measures extended the shelf-life of C. gariepinus substantially.