Tell us the dish you're cooking and we'll prepare the fish to suit it: live, cleaned and cut, smoked, grilled or chunked for small chops. Browse a recipe for each dish below.
Light, peppery broth with scent leaf, utazi and pepper-soup spice. Enjoy it on its own, with agidi or with white rice. Read the Catfish pepper soup recipe
How we prep it: Ask for cleaned catfish cut into thick steaks so the pieces hold together in the pot.
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A whole fish grilled with a pepper marinade and served with onions and fresh tomato sauce. Read the Point and kill (grilled catfish) recipe
How we prep it: Choose a large whole fish; ask for it cleaned if you plan to grill it yourself.
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Smoky catfish adds deep flavour to egusi, okro, ogbono and other Nigerian soups. Read the Smoked catfish in egusi soup recipe
How we prep it: Ask for smoked catfish whole or in pieces; remove any bones before serving.
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Grilled or fried catfish chunks tossed in a rich pepper sauce with onions and bell peppers, perfect as small chops. Read the Peppered catfish & catfish asun recipe
How we prep it: Ask for cleaned, bite-size chunks; remove bones carefully before serving.
View full recipe →Order this on WhatsAppFried catfish simmered in tomato, pepper and onion sauce — eaten with rice, yam, plantain or bread. Ask for cleaned, cut pieces.
Fresh or smoked catfish transforms egusi, ogbono, okro, afang, edikang ikong and oha soup. Smoked gives a deeper, nuttier flavour.
Whole fish rubbed in suya spice and grilled. A crowd-pleaser at weekend hangouts and outdoor events.
Boiled, deboned and mashed into pap or vegetable purée — soft, mild and packed with protein.
Shredded boiled catfish makes an affordable, tasty filling for pastries and school lunch boxes.
Consistent sizing, cleaned to your spec, delivered on a schedule you set. Bulk rates apply.
