For soups
Ofe onugbu, oha and pepper soup.
The facts
What you get
- Sold by
- The kilogram
- Fish size
- 1 to 1.5 kg before smoking
- Smoking
- 18 hours, hardwood
- Keeps
- About 3 weeks dry
- Standing orders
- Weekly, any weight
How it is made
From the estate to the bag
Harvest
Fish taken from the pond at dawn.
Clean
Gutted and washed in clean borehole water.
Shape
Bent into the traditional ring and salted lightly.
Smoke
Smoked for 18 hours, turned every three.
Pack
Cooled and packed in breathable cartons.
Good for
How buyers use it
For stews
Firm flesh that holds together in a pot.
For restaurants
Weekly standing orders, invoiced in your account.
Storage
Keep it at its best
- Store off the floor on pallets or a shelf
- Keep away from walls and damp corners
- Reseal or cover after opening
- In the rainy season use a sealed container
Questions about a batch? Send us the code on the bag or crate and we will trace it to the day and the shift.
Reviews
What buyers say
★★★★★
We use 10 kg a week. The quality has not changed once in two years.
★★★★☆
Lovely smoke flavour. I wish they did smaller packs.
Questions
About this product
Is it very salty?
No. We salt lightly so it works in any soup.
Can I order fresh instead?
Yes, live or fresh on ice at ₦3,200 per kg.
How do standing orders work?
Pick a weight and a day. Pay weekly through Receivly and pause any time.
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Read moreNeed it every week?
Set up a standing order in your account, or talk to the sales team about trade prices.