HOW TO MAKE SMOKED FISH & ITS UNIQUE SMOKY FLAVOR

Hello everyone. Welcome to my blog at this hour. It's Friday again, that favorite day of ours. Thank God it's Friday. As the weekend approaches one item that may be on your shopping list for cooking for the weekend is smoked fish. What is smoked fish and do you know how it is being made? Sit back relax and enjoy all that I have prepared for your reading pleasure.

For so many years before technology took the center stage and coolants such as freezers and refrigerator were invented our forefathers preserve their fish with the method of smoking. This technique allow them to store their fresh fishes for a long time without getting spoilt. This technique is still in use today but may not be solely for preservation but also for the taste that it offers.

Smoked fish is a type of fish that has been mixed with salt and then smoked in a hot smoke to reduce the moisture and also add flavor to the fish. Any type of fish can undergo the smoking process but fish that has more fat do better with the process. The fat easily absorbs the smoke flavor and aroma, thereby making it more tasty.

Apparently, Smoked fish has a longer shelf life than the fresh ones, and also a distinct flavor and taste than the dry one.

The first thing to do is to clean the fish by removing the gills, intestines (optional) and the head (optional). You may decide to leave the intestines, but oftentimes it gives the smoked fish some kind of bitter taste. After that rinse and get rid of the dirt and blood in the fish. Rub some salt all over it. Bend and put the tail of the fish in its mouth and use the toothpick to pin it together. Repeat this process for others.

Get your foil and place it on the oven rack. Gently place the fishes on the foil, then cover with another foil paper. Now, set your oven and start the process for about 20 minutes till the fish is brown depending on the size of the fish. This method is the modern way.

The traditional method entails using firewood and a net. The fire with smoke will be burning under while the fish is carefully arranged on the net. This is the best method and what the older generations use.

Smoked fish can be used to prepare ogbono soup, okra soup, concoction rice and so on.

All contents are originally written by me, @williams-owb

ABOUT THE AUTHOR

Williams Oluseyi is a Linguist by discipline from one Africa's Most Prestigious Citadel of Learning, Obafemi Awolowo University. He developed interest for blogging at very early stage which motivated him to study English Language in College. He is a prolific writer, an inquisitive and judicious reader, to say the least. To get his daily bread, he is currently working in a Logistics company in Nigeria.