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fish | Zikoko!
  • Ranked: What’s The Best Fish Ever?

    Ranked: What’s The Best Fish Ever?

    Today on Ranked, I’m taking on Fish to discover the best fish to ever do it. Do you agree with this list or not? And most importantly, how many of the fish listed here have you tasted before?

    9. Panla

    I’m not exactly sure what to make of Panla fish. Yes, it is affordable, but the enjoyment is limited. The fish is lean, and it doesn’t offer much, be it smoked or fried. I feel it should be a waka-pass fish, added as an extra garnishing, not the main thing. Sorry to those who swear by Panla.

    8. Tilapia

    Tilapia is the kind of fish you brag about because of the name. But in terms of taste, girl bye. It’s bony, and needs the cook to be very skilled. And it only bangs in some kinds of soup, not all. Best as an aquarium fish. Let it just be entertaining your visitors.

    7. Hake (Panla, but with Master’s)

    This is another variant of Panla fish. And compared to the skinnier Panla, this one tastes far better. It also works wonders in soup for swallows. For vegetables and other kinds of soup, not sure. Perhaps stew it separately, rather than cooking it together.

    6. Catfish

    In terms of popularity, Miss Mamas here will win. But taste and versatility? I’ll need her to take several seats backward. You’ll come for me, I know, but you can’t deny that the only appeal catfish has is peppersoup. What happens when that is taken away? Even when smoked, it’s still meh. So what are we saying?

    5. Kote

    This tastes divine, but a lot of times, you are likely to jam the one that tastes like cassava. You know, hard, bland, despite all the seasoning you put in it. And that’s my struggle with it. If you are going to cost so much, you might as well taste good all the time. As a plus, it tastes really good when fried.

    4. Ojuyobo (Argentina)

    Goodness, this fish is delicious! The name is because of the large eyes, but that doesn’t take anything away from the sweetness. It is like a mix of Titus and Shawa together, but there is more to it. It bangs in stew, soup, okro. It’s a complete package.

    3. Croaker.

    This one is seen as a rich people’s fish and rightly so. But whenever it lands on your plate, kneel down and say a prayer because you are about to experience a taste that is completely elite. Grilled or fried, this fish works. Stew or soups, e still dey.

    2. Shawa

    Yes, Shawa is awfully bony and should be discredited. But then, it makes up for it in taste. Shawa goes well in stew, soups, and any other thing you need it for. Even when fried, it still bangs with garri. If it’s just the bones, I can overlook that.

    1. Titus

    There is no other fish deserving of this spot. Titus has and will always be supreme. Taste? Check. Versatility? Check! This fish blends well with everything and brings out a unique flavour. Fry it, smoke it, cook it fresh, different flavour each time. Titus dear, na you dey reign.


    Here’s last week’s ranking:

    Ranked: Chocolate, Red Velvet Or Vanilla Cake?


  • A Week In The Life Of A Fish Specialist Earning $5,000/Month

    A Week In The Life Of A Fish Specialist Earning $5,000/Month

    “A Week In The Life” is a weekly Zikoko series that explores the working-class struggles of Nigerians. It captures the very spirit of what it means to hustle in Nigeria and puts you in the shoes of the subject for a week.


    The subject of today’s “A Week In The Life” is a twenty-six-year-old fish specialist. He talks about making over $30,000 from selling fishes, how he stumbled on the business, the cruelty fishes face, and why he left paid employment.

    MONDAY:

    I quit my job today. 

    With everything going on this year, it just felt like the job was one more thing that wasn’t working because the company wasn’t offering me the growth I wanted. Even though I’m worried about the next step, I’m happy because I have a side hustle which involves exporting fishes alive as pets or for whatever use the person buying needs it for. 

    As a kid growing up, other people had televisions in their house, while we had an aquarium. Because my dad studied Fishery at the university, I learned a lot about fishes from a young age. The only downside was never having anyone to discuss them with — everyone looks at you weirdly when you bring up a conversation about fish. So, I turned to the internet where I started a community of over a thousand like-minded people. I’ll never forget the first time someone outside Nigeria offered to pay me $400 to send fishes to him. In my head, I was like does this guy know what the exchange rate is? Those were cute times because I’ve since gone on to make up to $12,000 in one sale, and $30,000 in the total sale — the profit margin is insane. 

    I buy fishes for $100 outside Lagos from fishermen who catch and kill them for sale. Fishes are only useful to fishermen when they’re dead, so I have to beg them to catch mine alive. Because there are many cruel methods fishermen use to catch fishes, this is usually a struggle for them. And many times, I have to buy a net and even build ponds by the rivers for them. I’ve heard that fishermen pour herbicides on the water to kill the fishes and then pack the dead bodies for sale. I’ve also heard some of them pour palm oil on the water and because of the viscosity — oil stays on the water —fishes can’t take in oxygen. When fishes take in “oiled water,” it blocks their gills making it impossible for them to extract oxygen from water so they die. Whenever I beg them not to employ regular tactics, they always look at me like I’m stupid because they can’t fathom what I’m using the fishes for. 

    The more I think about it, the more I realise that Nigeria is not even a place for a human being, talk less of a fish.

    TUESDAY:

    God will bless white people and they’ll go to heaven because they came to Nigeria, assessed our rivers and compiled a book about all the species of fishes in them. Published in the 80s, this book is one of those dusty, dog-eared books that has seen different regime changes in Nigeria. In the book, you’ll see how rivers are connected, the number of fishes in each river, and migration time table of these fishes. Just by reading the book, I know the time of the month and river to go search for a specific fish. All I have to do is go to the community with a picture to show the fishermen and speak small Yoruba. That’s the easy part. 

    The hardest part is transporting the fishes alive down to Lagos. 

    I have to beg the driver to pack the fishes in a certain way because if the water gets too hot, the fishes will die. I also have to beg for water to be changed at certain bus stops during the journey. It’s stressful in its own way not because of the cost of the fishes but because the people [fishermen, driver] I’m dealing with don’t know the value, so I literally have to teach them. 

    I don’t even want to get started on people at the airport. Those ones have no clue on how to handle my goods because they are running on vibes. 

    WEDNESDAY:

    I’m exporting some fishes today so I’m making preparations. The basic things are oxygen, water and packaging boxes. Fishes are funny because some of them require little oxygen while others require a lot of oxygen. For the latter, I spray oxygen from my oxygen tank [used in hospitals] into their water. After that, I place the water into a bag which then fits into a styrofoam box, and we bind them for the journey ahead. During winter, I’d wrap the styrofoam box with a lot of newspapers to insulate against the cold. It’s a crude method, but it is what it is. Everything I’m doing is basically trial and error because there’s no rule book per se.

    The internet has been helpful in helping me figure things out and it has also shown me that no matter how stupid you think what you write is, someone will find it useful. For me, I’m just glad that my passion is allowing me to connect and earn the kind of money I’d not earn on a regular day.

    THURSDAY:

    On this day last month, a Japanese man cheated me out of $6,000. My plan was that the money would be my safety net after quitting my 9-5. We had an agreement of $9,000 — $3000 for freight cost, and $6000 for the fishes. He ended up paying only the freight cost and leaving me in almost ₦2 million debt. Before this incident, I used to say Japanese people were the most trustworthy people in the world and that’s why I shipped without complete payment. When he blocked me on Instagram and stopped replying to my texts, e shock me.

    The only reason I’m remembering is that I just got paid for another batch of fishes I sent, so I’m finally debt-free. I’m just thankful for friends who loaned me money during that period because I was as broke as a church rat. 

    Will I do it again? Yes. For me, it’s more than the money; it’s finding people who share the same passion with me. And that sense of community. 

    I didn’t start out looking for money, someone just told me they’d pay me to ship fishes and that’s how I stumbled into this business. The upside is that one shipment from this month already offset the loss from the Japanese guy. And I have another shipment in December. I’m not worried because I know that with at least $5000 profit a month, I won’t go hungry. Coupled with the fact that I’m also doing something I enjoy, it’s a win for me. 

    Whether I make money or not, I’ll always love fishes and I’ll always own an aquarium in my house to be gazing at them. Even though other people are worried about my unemployment, I know I’ll be fine at the end of the day. And if I’m not then it’s not the end. 


    Check back every Tuesday by 9 am for more “A Week In The Life ” goodness, and if you would like to be featured or you know anyone who fits the profile, fill this form.

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  • Pounded Yam Lovers Will Totally Drool At This Tasty Dish From Imo

    Pounded yam is legit the cream of the crop of Nigerian foods, argue with your cooking pot- and this delicious food combo, fresh fish Nsala soup with pounded yam, specifically from Oguta, Imo state makes us want to beg our Eastern folks to kindly kill us with enjoyment – Runtown style.

    And because a food post is kinda incomplete without a recipe, we’ll be showing you how to make the tasty Nsala soup and pounded yam.

    1. Apart from the most obvious ingredient (yam), you’ll need these for the soup:

    2. To begin, wash and season your goat meat with dried pepper and Maggi cubes, then cook with enough water until tender.

    3. Next, properly wash your fresh fish, season with the peppers, Maggi cubes, Utazi leaves and salt – cook this on low heat.

    4. Add your dry fish, spices and crayfish to the pot of goat meat- let it all simmer for a few minutes.

    5. While the goat meat is cooking, get on with cooking and pounding the yam.

    6. Next, cut some pounded yam pieces into small balls and add to the goat meat soup. Cook on low heat for a few minutes until it starts to thicken.

    7. Next, add the steamed fresh fish and vegetables and lightly shake the mixture.

    8. Let it all cook for a few minutes and you’re all set to eat!

    And that’s how to make a tasty pounded yam dish – Imo style!

    And guess what? Clem Ohameze, one of our fave Nollywood actors, came in for a taste and he absolutely loved it!

    If you want to catch the step-by-step recipe, simply watch the video below to keep up.

    You can also learn about more mouth-watering meals across Nigeria on Delicious Naija, from Maggi Nigeria.

    Make sure to look out for the ‘Delicious Naija’ show at these times on your TV:  7:30 pm, Friday on Arewa24,  7:30 pm, Saturday on Africa Magic (Family) , 5 pm, Sunday on NTA,  OR just watch it online right now!