The first step in smoking catfish is harvesting the fish
that you would be smoking. After harvesting, add salt to the fish and cover them so as to inactivate/ kill the fish.
Smoking process
Weigh the fish before smoking to ascertain the weight before
smoking.
Cut the fish into pieces and then wash them in clean water with
salt. The salt is added to remove the slimy parts of the fish.
Get two big buckets with water and add salt. Put 125g of
salt per 15 liters of water. The salt helps remove the slimy/ slippery part of
the water. The salt also helps give the
fish taste. The first bucket is for washing while the second one is for rinsing.
Arrange the cleaned fish pieces onto a grill and place them in
an oven.
Light up the charcoal and let it catch fire before putting
it in the oven to prevent smoke from resting on the fish.
After 48 hours, the fish will be ready but during the 48
hours, keep checking on the fish and when one side of the fish is ready, change
to the other side.
