How To Make Smoked, Spiced Fish

-Bleed the fish by letting the blood to freely drain out of the fish.

-Gut the fish to remove all abdominal organs, then cut the fish in a single longitudinal alit along the anal opening (for cat fish)

-wash the fish thoroughly in clean running water, then soak the fish in water containing salt, garlic and cortmill for 30 minutes.

-drain the fish on a rack for 15 minutes and then place the fish on a greased rack and cover the fish with a metallic plate on the smoking kiln.

-Smoke the fish on the smoking kiln with fire wood using moderate heat for 12 hours. When it turns golden brown, it is ready to be served.