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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!

Here is what you’ll need:
1 fish of choice. I 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 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.

Here are some things you can prepare with this goodness:

Note: You can equally use a fish fillet for this. I use thinly cut tilapia fillet. I let it dry in the oven for at least an hour at about 200 Degrees Farenheit. If after an hour it is not dried as desired I let it stay there longer. It turns out almost dry like Bonga Fish.
Will you try this out?

About Precious

Welcome to my core! I am Precious Nkeih, the recipe developer and writer right here on my blog, Precious Core. My goal is to show you insanely delicious recipes you can replicate in your kitchen. And I love to tell stories too. Hope you find recipes here that will make cooking easier for you! Check me out on YouTube at

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  1. Hi, I just have a quick question about the recipe.

    Earlier in the post it mentions frozen fish. Does that work best for this? And, if so, do you thaw it out before popping it in the oven or put it in while frozen?

    Silly questions, but I just want to double-check!

  2. Thanks, seriously am like you I always throw some into my mouth, that's really the benefits of being in the kitchen.

    miimi's diary  

  3. That small piece that goes into the mouth is one of the perks of being in the kitchen so it shouldn't be missed. You always warm my heart with your words. Thank you!

  4. Yes my dear, I will do this just so that I will cut the small part and throw in to my mouth. When I read the post my mouth literally watered. And I saw the small part that disapeared in your mouth. Thank you for always putting a smile on my lips and make me salivate. U are a star