Dry round (With Head) fish 500g (smoked catfish)
Premium Dry Round Smoked Catfish (500g) – The Soul of West African Soups
Infuse your cooking with the authentic, deep-smoky essence of the tropics with our Dry Round Smoked Catfish. This 500g pack features whole catfish, expertly cleaned and traditionally smoke-dried to preserve their rich flavor and firm texture. Known for its intense "umami" quality, this fish is an indispensable ingredient for those seeking the true, "village-style" depth required for iconic West African stews and soups.
Unlike commercially processed alternatives, our catfish is smoked using traditional methods, ensuring the head and body remain intact to provide maximum flavor to your stocks and broths.
Key Product Highlights
-
Whole & Intact: Packed with the head on to ensure the full release of natural oils and savory minerals into your cooking.
-
Traditionally Smoke-Dried: Expertly cured over wood fires to achieve a deep, amber-brown color and a robust, smoky aroma.
-
Concentrated Flavor: Because the moisture is removed, every gram of this fish is packed with intense savory notes that a little goes a long way.
-
Firm Texture: Carefully dried to be tough enough to withstand long simmering without disintegrating, yet tender enough to eat once reconstituted.
-
100% Natural: No artificial preservatives, dyes, or liquid smoke—just pure, fire-cured catfish.
Specifications & Ingredients
| Feature | Details |
| Weight | 500g |
| Form | Whole Round Fish (Head-on) |
| Ingredients | 100% Smoked Catfish |
| Dietary Info | High Protein, Low Carb, Keto-Friendly |
| Storage | Store in a cool, dry place. For long-term storage, keep in an airtight container or freeze to maintain peak smokiness. |
Essential Culinary Applications
-
Iconic Nigerian Soups: The secret "X-factor" for Egusi, Ogbono, Okra, and Bitter Leaf soups. It provides a savory backbone that complements palm oil perfectly.
-
Native Jollof & Concoction Rice: Break the fish into smaller pieces and stir it into your rice for a rustic, smoky flavor that mimics traditional open-fire cooking.
-
Abak Atama & Afang Soups: A mandatory addition for these regional delicacies, where the smokiness of the fish balances the bitterness of the herbs.
-
Traditional Porridges: Adds a hearty, protein-rich depth to Yam or Plantain pottage (Asaro).
-
Savory Stocks: Boil the heads and bones separately to create a high-impact, smoky fish stock for gourmet seafood sauces.
Preparation Guide
For the best flavor and texture, follow these simple steps:
-
Rinse: Briefly wash the fish under cold water to remove any surface dust from the smoking process.
-
Soak: For a softer texture, soak in warm salted water for 15–20 minutes before adding to your pot.
-
Clean: If preferred, you can remove the center bone after soaking, though many traditional recipes cook the fish whole to maximize the flavor of the marrow.
-
Simmer: Add the fish early in your cooking process to allow its smoky oils to fully infuse the entire dish.
Why Choose Our Smoked Catfish?
We source our catfish from premium fisheries where the fish are harvested at their peak. Our smoking process is a slow, artisanal craft that honors the heritage of West African preservation techniques. With this 500g Round Catfish pack, you aren't just buying an ingredient; you are bringing home the authentic, nostalgic aroma of a traditional African kitchen.
Chef's Tip: Don't discard the heads! The head of the smoked catfish contains the most concentrated "native" flavor. Even if you don't intend to eat it, let it simmer in your soup base and remove it before serving to give your broth a professional-grade savory depth.
