Nigerian Smoked Fish: Types and Preparation

Nov 13, 2025 0

Nigeria, with its vast coastline and rivers, is a haven for fish lovers. The country's waters are teeming with a variety of fish species that are not only a staple in the Nigerian diet but also a part of the nation's rich cultural heritage. Not only that, Nigerians have mastered the art of preserving fish through smoking, drying, and salting, ensuring that these aquatic treasures can be savored year-round.

Fish are an excellent source of omega-3 fatty acids, proteins, and vitamins.

Popular Types of Fish in Nigeria

Here are some popular types of fish commonly found and consumed in Nigeria:

Mackerel (Titus fish): In Nigeria, Mackerel, or 'Titus fish', is a favorite. It is a common pelagic fish from the family Scombridae and is popular for its tastiness and nutrient content. It's an oily fish that's often grilled or used in stews for its rich, savory taste.
Catfish: Nigeria is the world's largest producer of African catfish, which is central to many local dishes. Catfish is big business in Nigeria, with a vast number of producers and employees in the sector. Known for its adaptability and quick maturation.
Tilapia: Tilapia is a farm-friendly fish that graces many Nigerian tables. Tilapia is one of the most exploited inland water fish species in Sub-Saharan Africa, supporting livelihoods and providing vital food security.
Croaker: Croaker Fish is popular in Nigeria for its distinct taste and nutritional richness and is used in a variety of local and continental dishes. Croaker is a white fish that's either grilled or fried to perfection.
Panla Fish: Also known as Hake, Panla fish is a soft, white, and flaky delight. Panla Fish is a common sight in Lagos markets. It's a long, thin fish that resembles a sardine and is often sold smoked in sets.
Shawa: Known locally as Shawa, this fish is a staple in Nigerian diets. It is caught off the southern Nigerian coast and delicately dried. It's known for its flaky texture and subtle flavor and is rich in antioxidants, vitamin D, and protein.
Red Snapper: The Red Snapper is recognizable by its vivid reddish hue and unique physical profile, found at depths of 30 to 620 feet in warm waters, and can live up to 57 years, growing to significant sizes. It is a premium fish often enjoyed fried or baked.
Abo (Sole fish): Abo, or Sole fish, is known for its delicate texture.
Asa: Asa, a prized catch from Southern Nigeria's freshwaters, is an electric fish known for its shiny skin and firm flesh. It's typically dried using the mangala technique.
Stockfish: A Norwegian import, Stockfish is unsalted fish, typically cod, dried by cold air and wind. It holds a place of pride in Nigerian cuisine, adding a depth of flavor to dishes. Stockfish Hake is typically cod but can also be other species like pollock or haddock.

The Art of Smoking Fish in Nigeria

The process of smoking or drying fish eliminates moisture from the fish, adds flavor, and helps in the preserving process. The dried fish turns out really tasty, it imparts a smoky flavor into anything you are cooking. Smoking fish is a delicious and effective way to cook seafood.

Dryfish is the term for Nigerian smoked and dried fish. It should not be confused with stockfish, another dried fish used in Nigerian cuisine. The most common fish for making dryfish are catfish and mackerel, but other varieties can be used. The whole fish, sometimes not gutted, are typically formed into a circle and pinned to secure.

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When selecting dryfish, inspect it well to make sure it is free of mold-because this can be wiped off, you'll want to smell the fish as well to make sure mold hasn't penetrated inside. Because of the intensive drying process, dryfish usually does not need refrigeration. However, it will eventually go bad.

Methods of Smoking Fish

There are several methods used for smoking fish:

Grilling (Open grill): This involves dry heat applied to the surface of the food by a traditional open fire.
Kiln: A type of oven or furnace that produces temperatures sufficient for burning, baking, or drying.

Smoked Catfish| Nigerian food|African food

Smoking Fish at Home

Here's a guide on how to smoke fish at home, particularly catfish:

Begin with fresh Catfish that are just out of the water. Since this whole process is homemade, I like to pick out the smaller catfish because it cooks faster.
Prepare your fresh catfish by removing the gut and cleaning it thoroughly. Rub a generous amount of salt inside and outside the fish.
Fold the fish into a circle and pass a skewer through the fish to secure the shape. The folding brings out the beauty of the fish and gives room for even smoking. Some also believe it makes all the water content in the fish come out during the smoking process.
Get your grill started and let it stay at about 250F. A little charcoal at a time is advisable (add more as needed). The process of making smoked fish requires very little heat about 250°F. More of the smoke is required than the fire.
The best part about smoking fish is that it can be done on any type of grill. The temperature range for smoking fish is between 200 and 250 degrees Fahrenheit. When choosing which wood chips to use when smoking fish, consider whether or not you want your dish to have a smoky flavor.

Long before now, people in times past have always smoked fish over the hot grill using charcoal or firewood. The smoke and the residual heat that comes from it is the only requirement for smoking either fish or meat. It's just incredible the patience and commitment the generation before ours had into creating smoked fish and other delicacies.

Peppered Smoked Fish Recipe

Peppered Smoked Fish is called Ukang Eyak in Oron, Akwa Ibom State. Here is a simple recipe to enjoy at home:

Clean the fish scrubbing with salt. Carefully remove the gills and inside without breaking the fish.
Place fish in a pot add a little water, seasoning, dry pepper, ehuru and ntong and steam on low heat.
Blend or pound pepper and onion coarsely.
Heat the oil and fry the pepper. Pour the little left over stock from cooking the fish into the sauce, You may need to add a little water to the pepper to help soften it.
Add crayfish and correct the seasoning. When water starts to dry up in the sauce, gently lift out the fish.

Whilst the palm wine bar served this dish on its own, I decided to add fried yam cubes with mine. So on Friday nights when you feel like some drinking bar experience why not make this simple dish to enjoy at home. If you have some guys around they will love you for it.

Tips for Smoking Fish in the Oven

The only fish you should use when making Smoked Fish for Nigerian recipes is Mackerel (Azu Eke in Igbo), the one fondly called Titus in Nigeria.

In Nigeria, smoked fish mongers prepare this by roasting the fish in smoky dry grass with little or no flame.

Note: You can use either a microwave oven with a grill setting or a conventional kitchen oven (gas or electric) for this. I prefer a conventional kitchen oven because it gives me better results.

Clean the fish by removing the intestines and the gills. You may leave in the intestines if you like, as done by smoked fish mongers in Nigeria but the intestines give the fish a bitter taste when done.
Rub some salt all over the fish.
Bend the fish and put the tail fin across the mouth.
Set your oven to 250°C / 480F and top and down heating (bake).
Bake for 15 minutes.

Versatility of Smoked Fish in Nigerian Cuisine

Smoked fish is perfect for Nigerian Okra Soup, Concoction Rice and Abacha (African Salad).

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Where to Find Authentic Nigerian Fish

For those in the US or Canada longing for the familiar taste of Nigerian fish, MySasun African Market brings it right to your doorstep. Explore a wide range of authentic Nigerian fish varieties - fresh, flavorful, and carefully sourced to give you the true taste of home.