Africa's Finest Ground Crayfish 40g, 70g

Crayfish is very important in West African coastal and lagoon fishing communities and it is an important food source in West and Central Africa. It is usually smoke-dried for 2 to 5 days, depending on size and on the market. Smoke-drying is done over a fire. The fish is placed on sticks, bars or wire mesh trays about 1m from the floor. A fire is lit on the floor and the fish is first cooked over a high fire, then the fire is reduced to a smouldering fire which is kept going for as long as necessary. Smoking “ovens” can be open without walls or closed with walls either in the outside air or inside a smoke house. A hard-smoked catfish can be kept for several months in ambient conditions.