Smoked Kuta fish - per kg

Kuta (also known as Barracuda) is highly prized in West African cuisine, particularly in Nigeria and Sierra Leone, for its firm, meaty texture and robust flavor. Unlike softer smoked fish like Panla or Titus, Kuta holds its structure exceptionally well during long simmering, making it the preferred choice for rich, traditional "swallows" and heavy stews.

Because it is a larger, leaner predatory fish, the smoking process transforms the flesh into a dense, savory protein that many describe as having a "ham-like" smokiness.