Place the dry fish in a bowl of boiling hot water and add a teaspoon of salt.
- ✓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.
This article was assisted by AI and reviewed by our editor.
Common 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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