DRIED FISH AT HOME
After moving to the United States with our family, dried fish became a luxury that was hard to get. We could only find it once in a while in African shops. So sometimes when making a meal like Eru that requires the touch of dried fish, we would fry some frozen fish and put in. This works quite well but since frying the fish means more oil, we resorted to drying the fish in the oven. As long as you can find frozen fish, you can make some dried fish!
Here is what you’ll need:
1 fish of choice. We used “morocco fish”. Here, it is labeled Yellow Tail Mackerel.
Clean the fish as you can see below.
Remove the gills if you wish.
Rub over with a pinch of salt then take a Bamboo skewer (or stick) and pierce across the fish. Honestly we don’t know why we did this. It is only because we used to see our aunt who sold smoked fish do this before smoking the fish. Without knowing the rationale, we followed suite! Please pray for us.
Place that baby in a pre-heated oven to bake at about 400 Degrees Fahrenheit for about 10 minutes.
This is the fish, all ready to grace our pot of soup.
If you are like us, cut some and throw into your mouth – benefits of being in the kitchen.
With a full fish, it turns out more like smoked fish but we can’t really call it smoked fish because it is not smoked, black and burnt.
Here are some things you can prepare with this goodness:
- Ogbono soup aka “soup of the year.”
- Satisfying Eru
- Finger-licking Kwacoco Bible
- Satisfying Ekwang
