Nigerian Smoked Fish
Nigerian smoked fish is mostly used in preparing Nigerian soups, such as okra soup, bitterleaf soup, and ora soup.
Ingredients
- Mackerel fish
- Salt
Instructions
- Gut the fish and remove the gills. Wash well to remove any residual blood or guts.
- Season the fish with a little bit of salt, and rub in the seasoning.
- Bend the fish into a circle, with the fish tail inside of its mouth. Use a toothpick to secure the fish in this shape.