Kini fish is a smoked fish just like smoked kuta fish and smoked catfish, it is very high in protein with a unique taste and flavor that is imparted by the smoking process.
Smoked fish is an important condiment and flavoring agent across Africa. The flavor and taste of most African soups and stews is largely determined by the type of fish used - the wonderful fish texture and smoky flavor shines through in the soup/stew. The type of fish selected, the type of smoking and length of smoking determines the flavor profile that is achieved.
There are a variety of fish that are best for smoking, including Akwaabi, Oheneba, Catfish, Tilapia, Tuna, Mackerel, Herring, Keta School Boys, etc.
Preparation and use
The Fish is carefully selected, cleaned, cured in brine and smoked with firewood. Smoking, one of the oldest preservation methods, gives the fish its authentic taste and adds a unique, delicious taste to any dish.
Recipes, meals, and how this is usually eaten
Nutritional info and health benefits
Smoked Fish is low in Saturated Fat. It is also a good source of Vitamin A and Potassium, and a very good source of Protein, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Phosphorus and Selenium.