Nigerian Smoked Fish

Nigerian smoked fish is mostly used in preparing Nigerian soups, such as okra soup, bitterleaf soup, and ora soup.

60 min

Ingredients

• Mackerel fish
• Salt

Steps

1. Gut the fish and remove the gills. Wash well to remove any residual blood or guts.
2. Season the fish with a little bit of salt, and rub in the seasoning.
3. Bend the fish into a circle, with the fish tail inside of its mouth. Use a toothpick to secure the fish in this shape.
4. Wrap the prepared fish in aluminum foil.
5. Bake the fish for about 15 minutes.
6. Remove the foil from the fish. Set the oven to grill or broil, and broil the fish for about 10 minutes until browned.
7. Grease and preheat the grill.
8. Place the prepared fish on the grill, and cook until browned.

Adapted from “Nigerian Smoked Fish” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.