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Sun-Drying Fish

Also known as Sun-Drying Fish (Eja Gbigbe — Traditional Method)

Sun-drying is the oldest and most widely practised food preservation method in Nigeria — used across every region, every ethnic group and every climate zone to preserve fish, meat, vegetables and spices for long-term use. Sun-dried fish is a fundamental ingredient in Nigerian cooking, providing the deep umami flavour base for soups and stews that fresh fish cannot replicate.

Sun-Drying Fish, Nigerian cooking

Ingredients

  • A big quantity of freshly caught fresh fish — any variety suitable for drying
  • Coarse salt — for the initial salt cure
  • A clean wire rack or bamboo mat — elevated off the ground for air circulation
  • Direct, unobstructed sunlight — essential

Method

  1. 01

    Selecting and Preparing the Fish. Choose the freshest possible fish. Clean thoroughly — remove scales, gut and clean the cavity. For small fish, leave whole. For large fish, butterfly open or cut into thick fillets. The goal is maximum surface area exposure to the sun for effective drying.

  2. 02

    Salt Curing — The Essential First Step. Rub the entire surface of each fish (inside and outside) very generously with coarse salt. The salt draws moisture from the fish through osmosis and begins the preservation process. Place the salt-rubbed fish in a single layer on a tray. Leave for 2 to 4 hours.

  3. 03

    Rinsing and Setting Up for Drying. After the salt cure, rinse the fish briefly under cold water to remove excess surface salt. Pat dry. Arrange on wire racks or bamboo mats in a single layer with space between each fish for air circulation.

  4. 04

    Sun-Drying — Days 1 to 3. Place the racks in the most intensely sunny, well-ventilated location available. Elevate off the ground for better air circulation and to protect from insects and animals. Bring inside or cover at night to prevent moisture absorption from dew and night air. Turn the fish once daily.

  5. 05

    Completing the Drying. After 3 to 5 days of strong sun, the fish should be completely dry, hard, slightly stiff and deeply concentrated in smell. They should snap rather than bend when pressure is applied. Any remaining flexibility indicates incomplete drying — continue for another day.

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