Smoked Catfish Whole catfish, smoked over wood until firm and deep brown. The fish that makes pepper soup worth making, and the one people ask for by name. How to prepare Rinse in warm water and rub gently to remove surface ash. Smoked fish always carries some. Cut into steaks across the body if it came whole. Add to the pot partway through. Catfish is firm but will still break up if boiled hard for too long. For pepper soup, put it in near the end and let it steep in the broth rather than boil in it. What it goes into Catfish pepper soup, with uda, uziza and scent leaf. The classic. Ofe nsala, white soup Banga soup Egusi, ogbono and okra Yam porridge and plain stew Taste Rich, oily and heavily smoky, with firm flesh that holds together. Stronger than bonga and considerably meatier. Product details Also known as: smoked catfish, dried catfish, azu, eja aro Sizes: 1lb pack, 4lb full bucket Storage: Airtight in the freezer for long keeping, or a cool dry place for short periods. Shipped from Nexxtmart to anywhere in the United States. Allergen: fish.
