Slow-smoked catfish
Whole catfish smoked over hardwood in our clay kilns for up to two days, turned by hand until firm and golden. Rich, smoky and ready for soups, stews and sauces.
Smoked catfish, pack of 4
Wood smoked over two days
₦12,000 per pack
Smoked catfish chunks, 500 g
Ready for soups and stews
₦7,500 per pouch
Raised slowly, handled with care
Smoking is the oldest way to keep fish in the Niger Delta, and we do it the old way, with clay kilns, hardwood and patience. Fish are cleaned, curled and laid on racks, then turned by hand through the night.
The result is firm, dry fish that will not break up in your pot, with a deep smoky flavour. We pack only when fish are fully cool, so they keep for weeks.
| Pack | 4 medium fish, or 500 g chunks |
|---|---|
| Smoked | Over hardwood, up to 48 hours |
| Keeps | 3 weeks in a cool, dry place |
| Best in | Afang, edikang ikong, banga, egusi |
From the farm
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FAQ
Is the fish fully dry?
It is firm and dry outside with a little moisture inside, the way most cooks prefer. Ask for extra dry if you will store it long.
Do you ship outside Akwa Ibom?
Smoked fish travels well. We send by trusted park couriers to other states; ask on WhatsApp for a quote.
Can I buy for a party?
Yes. For 20 packs or more, order three days ahead so the kiln can be planned.
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