Mamas Food Red Smoked Shrimps - These shrimp has a strong concentrated taste and smell, so a bit is needed for cooking. shrimp contains a healthy supply of vitamin D, A, calcium, potassium, copper and zincSmoked shrimp is a quick and approachable way to introduce smoking into your weekly culinary repertoire.

Fried Catfish - Catfish is low in calories and packed with lean protein, healthy fats, vitamins, and minerals. It's particularly rich in heart-healthy omega-3 fats and vitamin B12. It can be a healthy addition to any meal, though deep frying adds far more calories and fat than dry heat cooking methods like baking or broiling. Catfish has a slightly sweet, mild flavor with a dense, moist texture, less flaky than other white fish once cooked. Wild-caught catfish has a dirty muddy taste from their stomach. The fish absorbs the seasonings and is usually coated with cornmeal, allowing you to enjoy the combined flavors.

Smoked Herring Fish - As part of the salt-fish family, smoked herring is quite popular in the Caribbean. This fish can be served in various ways; from breakfast to late-lunch or early dinner, this recipe falls in line with Haitian cuisine. Smoked herring is first salted then smoked to preserve it before selling it at the supermarket. Herring is a forage fish and belong to the Clupeidae Family.

Herrings Smoked Fish - are forage fish, mostly belonging to the family of Clupeidae. Herring fish offers numerous health benefits due to its rich nutritional profile, particularly its high content of omega-3 fatty acids, vitamin D, and protein. These nutrients contribute to heart health, brain function, and overall well-being. Three species of Clupea (the type genus of the herring family Clupeidae) are recognised, and comprise about 90% of all herrings captured in fisheries. The most abundant of these species is the Atlantic herring, which comprises over half of all herring capture.

Uniquely Delicious Smoked Catfish - It's a popular choice, particularly in regions like Nigeria, where it's enjoyed in various dishes. The smoking process enhances the natural flavor of the fish, resulting in a tender, chewy, and rich taste. Catfish is also a good source of protein and can be prepared in different ways, from frying and grilling to making soups and stews. Suitable for cooking different types of foods such as soups, pepper soup, stew, etc. Well packaged to retain freshness and deliciousness.

Inagha Dry Smoked Catfish - It is highly sought after for its natural unique great taste and flavour. Inagha dry catfish is a popular dried catfish, particularly from Nigerian seas, known for its distinct flavor and nutritional value.It's a dried form of catfish, often used as a flavoring agent in various dishes, especially soups. It is highly sought after for its natural unique great taste and flavour. The drying process concentrates the flavor and creates a unique, savory taste.

Shrimp are probably the most common choices. For the home cook, they are easy to source, and can be purchased fresh or frozen, in raw or cooked form, and even peeled or shell-on. They come in sizes from tiny little bay shrimp where a dozen can fit on a spoon, On menus and in conversation, the designation of shrimp are often colloquially used interchangeably, and it is easy to see why. They look and taste so alike that they are practically indistinguishable.

Smoked Tilapia African Dry And Smoked Fish - is lightly seasoned and cooked low and slow over alder wood. These beautiful skinless fillets are rich in omega 3 fatty acids, with all the flavor coming from just the fish meat. Made in just 2 hours, tilapia will soon become your new favorite smoking recipe.

Kini Fish Dark Smoked - In addition to being low in calories and sodium, Kini Fish is packed with protein, healthy fats, vitamins, and minerals. Kini Fish is low-calorie, high-protein seafood that’s a great source of nutrients, including vitamin B12, selenium, and omega-3 and omega-6 fatty acids.

Mangala Fish Whole is, no doubt, one of the most popular delicacies in many homes. When it comes to making a choice among stocked fish, Mangala, according to experts, stands out for its lasting taste, and highly preserved nutritional values. It is sliced into smaller parts before the smoking, usually compressing more flesh, and they become smaller in appearance, but heavier when picked up. Unlike the whole fish, Mangala, tends to have more flesh, and when a little piece of the dried fish is cut and chewed it fills the mouth, and it is very tasty, because of the species of fishes that are selected to be turned into Mangala but ordinarily there is no much difference between the Mangala and the round stockfish. Mangala" does not refer to a particular fish, but to a method. Much of this fish is sold in southern Nigeria where it is highly prized.Smoked mangala fish is very delicious and very good for spicing up your local dishes.