(09-05-2025, 10:01 PM)Hippo Wrote: [ -> ]Which wood do you recommend for smoking fish to avoid bitter taste?
Best Woods for Smoking Fish (Non-bitter)
Mango wood: burns clean, gives a mild sweet flavor.
Guava wood: fruity aroma, excellent for fish.
Orange wood: sweet-smelling smoke, prevents bitterness.
Cashew wood: burns steady, pleasant smoke.
Avocado wood: mild, clean-burning hardwood.
Iroko wood: traditional choice, available in many areas, strong but not bitter.
Mahogany (African mahogany): burns slowly, good for long smoking.
Gmelina arborea (commonly planted for firewood): neutral smoke, cheap and widely used.
Neem (dogonyaro): usable when dry and seasoned (fresh neem can be harsh).
Coconut shells/husks: widely used in coastal areas; give a nice distinct taste.
Bamboo (well dried, not green): burns fast but good for clean smoke when mixed with hardwood.
African Locust Bean tree (iru/ogiri tree): hardwood, burns steady.
Woods to Avoid
Pine & other softwoods (imported construction wood): too resinous, bitter and unhealthy.
Rubber tree wood: harsh smoke, leaves a bitter taste.
Fresh/green wood of any type: produces sour, bitter smoke.
Painted, treated, or plywood offcuts: contain chemicals (toxic).
NOTE:
1. Mix
charcoal + fruitwood for better heat control and less smoke bitterness. Mix wood with
charcoal for steady heat and balanced smoke.
For commercial smoking, many farmers use a
50/50 mix of charcoal + fruitwood.
2. Keep wood
well dried and seasoned (2–3 months after cutting).
3. Avoid flame directly touching fish → use controlled smoke.
4. Experiment with blends (e.g.,
mango + coconut husk) for a unique flavor that customers remember.
5. Don’t over-smoke; thin blue smoke is better than thick white smoke.