Nigerian Smoked Fish
Photo: Fquasie, CC BY-SA 4.0
Nigerian smoked fish is a two-ingredient preparation that gives soups their savory backbone. Mackerel is salted, curled into a ring, baked in foil, then finished under the broiler and on the grill for color and a smoky edge. Cooks use it in okra soup, bitterleaf soup and ora soup, where a piece of the fish flavors the whole pot. It is simple, but the layered cooking matters.
Instructions
Gut the mackerel and pull out the gills. Wash it well under running water until no blood or innards remain.
Rub a little salt over the fish, working it into the skin and the cavity.
Curl the fish into a circle with its tail tucked into its mouth, and pin it in place with a toothpick.
Wrap the curled fish in aluminum foil and bake it for about 15 minutes.
Unwrap the fish, switch the oven to grill or broil, and broil it for about 10 minutes, until the skin is browned.
Grease the grill and preheat it. Lay the fish on the grill and cook it until it is browned all over.
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