Dried (Smoked) Fish can mean any fish such as cod, mackerel, Niger perch, herring, tilapia and catfish which has been smoked over a charcoal or wood fire to varying degrees of dryness. 

Scrub well to remove any sand and ash, and then break into large pieces. Soak in salted boiling water for a few minutes and wash again, discarding any  debris.

Separate the flesh from the bones and skin, retaining the latter two to use in making a fish stock. The flesh is used to add flavour, texture and nutrients to various dishes. 

Dried fish may be stored in airtight containers or plastic bags in the freezer.