Dry Smoke Fish

$25.00

In stock

Following ancient methods, this smoked fish is far different from that common in Europe, North America, and East Asia. Our smoked fish still needs refrigeration, but in West Africa and other less developed regions fish is still smoked very dry in primitive smoking ovens. Smoke dried fish has a very strong smoke flavor and is very dry and brittle, needing no refrigeration. Fish that's dried without smoking, as done in East Asia, is impractical because of African humidity. This fish needs extensive soaking before it can be used in a recipe

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Following ancient methods, this smoked fish is far different from that common in Europe, North America, and East Asia. Our smoked fish still needs refrigeration, but in West Africa and other less developed regions fish is still smoked very dry in primitive smoking ovens. Smoke dried fish has a very strong smoke flavor and is very dry and brittle, needing no refrigeration. Fish that’s dried without smoking, as done in East Asia, is impractical because of African humidity. This fish needs extensive soaking before it can be used in a recipe

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Dry Smoke Fish