How we cook in Guinea, West Africa/ Favorite Guinean Dish/ Smoke Fish recipe

fish

🥗Healthier: tofu

💰Cheaper: canned fish

Tofu is a plant-based option, while canned fish is budget-friendly.

salt

🥗Healthier: sea salt

💰Cheaper: table salt

Sea salt has a different flavor profile, while table salt is often less expensive.

spices

🥗Healthier: fresh herbs

💰Cheaper: dried herbs

Fresh herbs provide a vibrant flavor, while dried herbs are more economical.

citrus

🥗Healthier: vinegar

💰Cheaper: lemon juice

Vinegar can add acidity, while lemon juice is a cost-effective alternative.

Clean and gut the fish thoroughly.

Rub the fish inside and out with salt and spices.

Let the fish marinate for at least 1 hour in the refrigerator.

Prepare the smoking apparatus with wood chips or charcoal.

Heat the smoker to a temperature of around 200°F (93°C).

Place the fish on the smoker rack, ensuring it’s not overcrowded.

Smoke the fish for 2-4 hours, depending on the thickness of the fish.

Check the internal temperature of the fish; it should reach 145°F (63°C).

Remove the fish from the smoker and let it cool.

Serve the smoked fish with herbs, citrus, or as desired.

Cooking Techniques

Spice Level:

Allergens