Hello nairalanders,

Unfortunately i dont have this knowledge, but the thread is seeking for someone who does.

There are so many species of dry fish in the market, some fleshy, bony, tastey and recently i became aware of the nomenclature of salt water and fresh water dry fish.
Then the ordinary catfish has the one with bigger head and local and imported. Fish from the north and those from the south..... I am soooo confused. Please is there anyone in the house with experience on the types of dryfish, that can be best used for soups, their names(local of course)? Their specie description(so we can know them when we see them), where they can be best obtained? Which ones would make local soups to die for?

Stock fish too,differentiating the cod from the non cod, the white from the brown, the original from the fake.
The thing tire me.

Very expectantly waiting for answers. Thank you.

Go for the catfish from Calabar/akwa ibom area get a calabar woman in the market to buy it for you or do the shopping for you