After moving to the United States with my family, dried fish became a luxury that was hard to get. I 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, I would fry some frozen fish and put in. This works quite well but since frying the fish means more oil, I resorted to drying the fish in the oven. As long as you can find frozen fish, you can make some dried fish!
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 I don’t know why I did this. It is only because I used to see my aunt who sold smoked fish do this before smoking the fish. Without knowing the rationale, I followed suite! Please pray for me.
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 my pot of soup.
If you are like me, 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.