Smoked Catfish

Catfish, both farm-raised and wild, is popularly smoked. Smoking involves marinating, drying, and then smoking the fillets at low temperatures using wood chips like alder or fruit woods. This process firms the texture and adds a smoky, ham-like flavor. Smoked catfish can be eaten alone or used in various dishes. For fish farms, smoking adds value and extends the shelf life of their catfish products. Key to success is proper temperature control and curing the fish beforehand.

Frozen Catfish

Explore our Frozen catfish, a flavorful culinary delight.

Flavorful Process

Marinating, drying, and smoking for enhanced taste.

Value Addition

Smoking extends shelf life and enhances product value.

The smoked catfish is incredibly flavorful, with a perfect texture and a delightful smoky aroma.

Uche Onuoha

Absolutely love the smoked catfish! It's versatile and enhances every dish I prepare with it.

Funmi

★★★★★

★★★★★