THE AWESOME FLAVOR AND AROMA OF SMOKED FISH IN MEALS
Hey lovelies ❤️
It's your favorite girl @debbie-ese 😍
Welcome to my blog 🤗
Basically, if you want to make a delicious local meal in Nigeria, smoked fish is a compulsory ingredient. There are different types of smoked fish such as titus fish, kote fish, panla fish, shawa fish. But personally I use these different kinds of smoked fish for different kinds of meals. I use shawa fish for making noodles, I use panla smoked fish for spaghetti and macaroni, for soup and stew I use titus or kote fish.
There is a unique taste, flavor, and aroma that smoked fish add to meals. Smoked fish is best in meals when it is in pieces but this could pose a problem to some people who find it difficult to eat food with bone. I have met people who would not eat a meal when they see bones from fish everywhere. So they love their smoked fish well deboned because of the fear of getting their throats crossed with bones.
Those days in the university, shawa smoked fish is a good combination with garri and cold water. Sometimes after lectures, especially lecture days that run from morning to evening, there is a popular market called Adelabu Market that we stop to get shawa smoked fish and very chilled water. During those times, the last thing on one's mind is to pull cloth before eating because the aroma would have taken over the whole house.
So, the fish I got is intended for preparing yummy egusi soup. I bought two of the fish for #400 each, as you know that food items are quite expensive these days. Usually, the people who smoke these fish do not wash before smoking. So it is best to wash under running water carefully. Some people like to remove the skin of the fish but for me I do remove mine. I carefully wash the fish thrice in different water. The dirt are usually oily, and it would have mixed with ashes from the firewood and smoke. It is best to painstakingly wash if you do not want to crack some stone while eating your 
After washing I open the middle and remove the bones, especially the head, the gills have to be removed as well as other dirts. When all these is done, then it is ready for any meal you want to prepare.
Thank you for your time lovelies.
The post is originally written by me 💕@debbie-ese💕
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Looks very good. I would like to taste it.
We love smoked fish also in Denmark. This one is a traditional dish in Denmark where we eat many different foods on coarse rye bread. It is called Sun over Godhome :) (Godhome is a city). It is smoked heering with onion, radish and egg yolk :)
This is how it looks when you eat it.
These are the ingredients.
This looks so nice and healthy. More amazingly, the fish I was referring to as "shawa" in my post is also known as Herrings. It's a specie of fish that I'm not quite sure if we breed the here, they are often sold as frozen.
It is healthy, actually. The rye bread is stable food and we all eat it. Rice, maise and wheat has a hard time growing here as it is too cold and wet, but rye is perfect for the climate :) I think I wrote a post about hove I make the rye bread. And fish is always healthy!
@tipu curate
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