Exportation of Smoked Catfish

 BEEMY FLOURISH NIGERIA LIMITED is licensed as an exporter by Nigerian Export Promotion Council and a member of Successedge Exporters Network. The Company registered by the Federal Government of Nigeria under the Corporate Affairs Commission (RC1225887).

The company is located at Plot 1 Block I-J Voera Estate, Arepo, Ogun State, Nigeria.

We deal in products like Smoked Catfish Charcoal, Hibiscus Flower, and Other Related Agricultural Commodities.

Smoking has been one of the oldest and most effective ways of preserving fish you don’t want to consume at the moment. The fish hangs and dries above the smouldering flames while the smoke infuses a unique flavour and aroma in it.

Aside from flavour and aroma, the wood’s smoke will also add some colour to the fish. The brining procedure is done before the smoking proper preserves the distinctive taste of the fish. Both smoking methods are used mainly for the purpose of adding that distinct smoked flavour to the fish.

SMOKING METHODS AND TECHNIQUES

There are two methods used in smoking fish; cold-smoking and hot-smoking. Both methods require the brining of fish although the frequency of brining and smoking procedure differs from one to the other.

Hot Smoking

Also called kippering or barbequing, hot-smoking has shorter brining time. Fish is smoked at temperatures of 90°F in the first couple of hours, and the temperature is raised to 150°F for the following 4-8 hours.

Hot-smoking applies light salting and yields smoked fish that is moist and well cooked. After smoking, the hot-smoked fish is stored in the refrigerator for many days for the best results. Hot smoking is a method that is commonly used among anglers, campers and households who love smoke fish.

Cold Smoking

There are differences in opinion on the temperature ranges used in cold smoking, but they are not the high temperatures used in hot-smoking. The emphasis here is on flavouring the ingredient and fish with smoke. Cold-smoked fish are placed in unheated chambers where smoked is being pumped.

This fish smoking procedure is used for fish that are already cooked because the flavouring is the main purpose here (not cooking). The smoke will add a unique flavour to the cooked fish. The aroma, just like any smoked dish, would also be enticing.
We will discuss mostly hot smoking in this post, but you can check out this resource if you want to know more about cold smoking – Cold Smoking.

Getting Rid of Parasites

It is only natural for marine and freshwater organisms to contain parasites. Fish smoking kills these parasites by exposing the fish to temperatures of up to 140°F for a certain period. This is especially applicable to hot smoking.

Smoked Fish is an exportable commodity and we have the capacity to export it any country in the world.

We can be contacted on +2348030950950 or via email on: beemyflourish@gmail.com