The short answer
Place the dry fish in a bowl of boiling hot water and add a teaspoon of salt.
What to remember
- Always use authentic ingredients sourced from local African grocers.
- Proper preparation prevents common texture issues.
- Follow the FSA and BDA food hygiene guidelines.
How to safely wash, inspect, and prep dried smoked catfish or bonga shad for soup pots.
FSA Food Safety & Best Practices
Following correct guidelines is essential to prevent contamination and maintain food quality when executing this procedure.
Procedure Steps
- Place the dry fish in a bowl of boiling hot water and add a teaspoon of salt.
- Let it soak for 10 minutes to soften the flesh and loosen any hidden grit.
- Gently wash the skin and cavity, removing the bones, gills, and tail.
- Rinse in cold water, drain, and add to your boiling soup base.
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Frequently asked questions
Why is this preparation method recommended?
It ensures the traditional flavor and texture are fully preserved while maintaining proper food safety.
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