Dry Fish

About our dry fish

Dry fish is one of the most widely used protein ingredients in Nigerian kitchens. It flavours soups, stews, sauces and snacks, and it keeps far longer than fresh fish. Lewis Eze & Sons handles dry fish for households, restaurants and resellers, and welcomes enquiries from Owerri, Aba, Calabar and other parts of Nigeria.

What to check before you buy dry fish

• Dryness: pieces should feel firm and dry, not soft, sticky or damp.
• Smell: a clean, smoky or naturally fishy smell is normal. A sour, rotten or chemical smell is not.
• Condition: look for mould, webbing, insect holes and heavy dust.
• Consistency: for resale or restaurant use, ask for pieces of similar size so portions stay even.
• Packaging: clean, sealed packaging protects dry fish from moisture on the road.

How to store dry fish

Keep dry fish in an airtight container or sealed bag in a cool, dry place away from sunlight. Moisture is the main enemy: it invites mould and insects. If you buy in bulk, divide it into smaller portions so you only open what you need. Our dry fish guide covers storage and quality checks in more detail.

Preparing dry fish for cooking

Many cooks rinse dry fish in warm water, soak it briefly to soften it, and remove any hard bones or dust before adding it to the pot. Soaking time depends on the type and thickness of the fish.

Ordering and delivery

Tell us the quantity you need, whether it is for home or resale, and the city or state you want it delivered to. We will confirm availability and delivery options. See the nationwide delivery page for how delivery enquiries work, or visit our Owerri head office page. We also supply dry snails, crayfish and garri, which can often be included in the same delivery enquiry.