This study aimed to monitor the color changes of anchovy during the hot smoking process. For hot smoking, liquid smoke flavoring (LS) was used as an alternative to traditional smoking. The change in color was determined using the computer-based imaging system (CBI).L*, a*, andb*values were measured when anchovy samples were raw, after brining, after LS immersion, and after cooking. Various immersion times of 1, 2, and 3 minutes were tested, and resulting groups were coded as 1LS, 2LS, and 3LS, respectively. It was concluded thatL*, a*, andb*values of the smoked groups did not exhibit any statistically significant difference after immersion (p> .05). Interestingly, the changes in color parameters after cooking were found to be statistically significant (p< .05). Group 1LS had a lighter color than the other LS groups upon cooking. The Delta E value of the samples also increased during the process. During the smoking process of anchovies, no color changes as a result of salting and dipping in liquid smoke solutions for different durations were observed until the final cooking step. The results of this study can help in improving the processing, preservation, and marketing aspects of smoked anchovy by controlling the color properties. Since anchovy is a small fish, smoking by traditional methods is quite challenging. Therefore, LS applications are economical and practical for these kinds of species. Although there have been studies related to the use of LS on anchovies, no research has monitored their color change.