Homemade Smoked Fish and Smoked Catfish Mangut Recipe

Smoke food, I've never done it, despite reading a lot of literature and watching the process on the net. The main obstacle why they are not interested in executing it is the location of the house, in the middle of a densely populated area where burning satay during the Feast of Sacrifice only gets complaints from neighbors right and left, so I'm sure if you smoke fish or meat, you will get sandals that fly directly from behind the fence. The long smoking process with smoke drifting everywhere, plus the smell of burning meat made me think twice before trying it. Even though my 'DIYer' soul is burning, every time I need smoked fish I choose to buy it at the market or online .

But there is one recipe I want to execute that calls for smoked fish, smoked catfish to be exact. Especially if you don't eat smoked catfish, it's inspired by the catfish eating at Mbah Marto's stall in Bantul. Since an office colleague, Mbak Fina, showed me photos of her culinary hunts at the stall during a visit to Jogya, I was really inspired to make this version of the mangut. The color is orange red with lots of whole chilies swimming on the surface, apart from of course the smoked catfish which Simbah smoked himself, the mangut looks so delicious and makes you drool just looking at the photo. Me and some office colleagues are planning to travelto Yogyakarta, the destination is culinary tourism. Some of the locations that we will go to besides Mbah Marto, are Mbah Lindu's gudeg and ingkung chicken stalls. Unfortunately, Covid then hit and destroyed all these self-fattening plans. Even now Mbah Lindu has been called by Allah SWT, so she can't taste the original gudeg he made. Not being able to taste the original mangut directly from Bantul, I decided to make it myself, and all of that had to start with making the smoked catfish. See , back again, I really have to try smoking food, this time in a practical way.

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Smoked catfish brine Mix together the oregano, lemon peel and salt, pepper, in a small bowl. Lightly coat the fish with olive oil and sprinkle the seasoning evenly over the catfish fillets. Put the catfish on the grill away from the hot coals. Smoke the catfish until it is fully cooked through and golden brown, about for 45 minutes.

Smoked catfish brine The first and most important step before you smoke fish is to brine it for at least 2 hours and preferably 6 to 10 hours. Brining fish before smoking it prevents it from drying out. Soaking it in a brine made with a combination of water and seasoning will also infuse it with flavor.

Smoked catfish brine 0:21 6:27 And just rub it all around the fish you know and make sure you put your hands give your hands insideMore

Smoked catfish brine Since catfish, like most other fish, is light meat, sweeter and milder flavored woods work best for smoking these. Cherry, apple, and alder woods are some common favorites when smoking catfish.

Smoked catfish dip Mix together the oregano, lemon peel and salt, pepper, in a small bowl. Lightly coat the fish with olive oil and sprinkle the seasoning evenly over the catfish fillets. Put the catfish on the grill away from the hot coals. Smoke the catfish until it is fully cooked through and golden brown, about for 45 minutes.

How Do You Spice Up Smoked Catfish

Smoked catfish dip Step 1: Put the fresh Catfish inside water. Step 2: Cut Lemon in two and dab the cut side in salt. Now rub it all over the fish while also squeezing some Lemon juice in the fish. Step 3: Rinse the fish well.

How Do You Preserve Smoked Catfish

Smoked catfish dip Whisk together mayonnaise, cream cheese spread, lemon juice, Dijon mustard, parsley, horseradish, hot sauce, Worcestershire, and Old Bay in a medium bowl. Pulse smoked fish in a food processor until finely chopped, about 10 times. Add chopped fish to mayonnaise mixture, and fold to combine.

Smoked catfish dip 2:22 4:59 So what i do is to sun dry it make it dry on once is a kind of dehydrated.More

Smoked catfish packaging After smoke drying, the fishes are packaged in branded transparent cellophane or polythene bags and sealed to prevent dust and germs from getting into the fish. The fishes should be packaged in 250g, 500g and 1Kg packs.

How Long Can Smoked Catfish Last

Smoked catfish packaging Consequently, smoked fish should be handled, packaged and stored much like fresh fish. It should be kept frozen or under refrigeration just above freezing temperatures.

How Do I Sell My Smoked Catfish

Smoked catfish packaging If simply put, smoked catfish can be sold: In large packages to restaurants. Small packages to local markets. Processed and ready to eat in supermarkets.

How Do You Pack Smoked Catfish

Smoked catfish packaging Smoked catfish can be kept refrigerated five to seven days or frozen two to three months. Use refrigerated catfish pate within three to four days; do not freeze it.

How Much Is 1kg Of Smoked Catfish In Nigeria

Smoked catfish price per kg ₦4,500.00

How Profitable Is Smoked Catfish In Nigeria

Smoked catfish price per kg If simply put, smoked catfish can be sold: In large packages to restaurants. Small packages to local markets. Processed and ready to eat in supermarkets.

Smoked catfish price per kg ₦12,000.00 per 10 pieces Smoked fish are one of the most commonest way of preserving fish in Nigeria, The taste, flavour and nutrient and value of the fish is enhanced. smoke catfish is great choice for local delicacies giving it an extra taste.

How Do I Sell My Smoked Catfish

Smoked catfish price per kg The Profit Potentials In Smoked Catfish Business A kilogram of catfish goes between N400 to N600. Each of these costs about N100 to have it processed and packaged. You can retail to your customers at the rate of N1,500 or more.

How Profitable Is Smoked Catfish In Nigeria

Smoked catfish business in nigeria The Profit Potentials In Smoked Catfish Business A kilogram of catfish goes between N400 to N600. Each of these costs about N100 to have it processed and packaged. You can retail to your customers at the rate of N1,500 or more.