Evaluation of antimicrobial properties of the four spices against strains of bacteria and other organisms causing spoilage to stored fish Was carried out at the Joseph Sarwuan Tarka University Makurdi formerly University of Agriculture Makurdi in the Department of fisheries and aquaculture, September 2020 to January 2021. Using Xylopia aethiopica, (African pepper, Negro pepper, igyangyase), Monodora myristica (African nutmeg, Ehuru), Piper guineense (West African pepper, uziza, iyere, yiye), Tetrapleura tetraptera (Aidan tree, gum tree, uhio, kyoho) were used at a concentration of 90g which was selected to be the most effective after the pre test at different dossage. A total of (32) freshly caught fish, with similar weight of 0.5kg were purchased from lower Benue (Wadata market) the two species (Clarias gariepinus and Synodontis schall) weighing about 0.5kg each. The 90g spice extract were dissolved in 500ml of water and left overnight for proper infusion of the compound. And the fish was immersed in the spice and smoke dried using charcoal powered oven after which the smoked fish were analysed for microbial load before storage using the traditional method in the microscopic examination of bacteria in the Biotechnology laboratory of Sheda Science and Technology complex using the grams staining method. The data obtained from the experiment was subjected to Analysis of Variance and Mean Separation. The result of the microbial activities of catfish before and after storage showed that apart from control and Gum tree all other varriables were significantly different. There was a drop in the microbial load after storage as can been in African nutmeg before storage (57.50±6.10) and after storage (34.20±4.70) same applied to African pepper gum tree and west African pepper both at CFU/ml (100) and (10-2). Synodontis schall showed significant difference only in African pepper treated spice but also showed a decrease in microbial load African nutmeg before (87.30±6.80) and after storage (68.7±4.30) this was same in the other spices both at (10^?)and (10-2).The reduction of the microbial activities and microbes on the fish signify the inhibitory properties of spices and this means fish can be kept safe for longer times using spices as preservatives.