After moving to the United States with my family, dried fish became a rare treat. I could only find it occasionally in African shops, so I learned to make my own from frozen fish. When a recipe like Eru needs the flavor of dried fish, frying adds too much oil. Drying fish in the oven is a simple, low-oil alternative. If you can find frozen fish, you can make dried fish at home.
What you’ll need:
One fish of your choice. I used “morocco fish,” labeled Yellow Tail Mackerel in my market.
Start by cleaning the fish thoroughly, as shown below.
Remove the gills if you prefer for a cleaner taste.
Lightly rub the fish with a pinch of salt. I also used a bamboo skewer to pierce the fish across the body. I learned this from my aunt who smoked fish; it helps with even drying and handling, though it’s optional.
Preheat your oven to about 400°F (200°C). Place the prepared fish on a baking tray and bake for roughly 10 minutes to start the drying process. If you prefer a firmer, drier result, lower the temperature and extend the time (see note below).
Here is the fish after the initial bake, ready to add to soups or stews.
If you’re like me, you’ll cut a piece and taste-test while cooking — one of the perks of working in the kitchen.
When prepared as a whole fish, the result has a smoky, concentrated flavor similar to smoked fish, though it isn’t actually smoked or charred black.
- Ogbono soup (often called “soup of the year”)
- Eru — a flavorful Cameroonian greens and soup dish
- Kwacoco — a rich, traditional accompaniment
- Ekwang — a savory wrapped-cassava-leaf dish