Perfecting Efo Riro or Egusi Soup: Choosing the Right Fish

The best fish for Efo Riro and Egusi Soup can completely transform the flavour, texture and aroma of your Nigerian soup. Whether you are making smoked barracuda fillet recipes, experimenting with cooking with frozen croaker fish, or looking for traditional dried fish and stockfish in the UK, choosing the right fish matters. Smoked fish brings a deep, savoury character, while fresh or frozen fish such as croaker provides substantial pieces of tender protein. For Nigerian cooks living in the UK, Niyis African Supermarket offers a range of authentic fish and seafood products to help recreate that unmistakable home-style flavour.

What is the best fish for Efo Riro?

For a deeply savoury Efo Riro, smoked barracuda, smoked catfish, stockfish and smoked mackerel are excellent choices. Fresh or frozen croaker is ideal when you want substantial fish pieces with a firm texture.

What fish is best for Egusi Soup?

Stockfish, smoked catfish, smoked barracuda, croaker and mackerel can all work beautifully in Egusi Soup. The best choice depends on whether you want smoky depth, a firmer fish texture or a more pronounced seafood flavour.

Is smoked fish better than fresh fish for Nigerian soup?

Not necessarily. They produce different results. Smoked fish adds concentrated smoky and savoury notes, while fresh or frozen fish contributes a cleaner seafood flavour and substantial pieces.

Why Fish Matters in Nigerian Soups

Fish is much more than a protein ingredient in Nigerian cooking. It can become one of the main flavour-building components of a soup.

In dishes such as Efo Riro and Egusi Soup, the right fish can contribute savoury depth, aroma, texture and richness. This is particularly noticeable when using smoked or dried fish because smoking and drying concentrate the characteristic flavour of the fish.

Niyis' own Egusi Soup guide recommends stockfish alongside ingredients such as egusi, crayfish, peppers, palm oil and leafy vegetables. The guide also recommends soaking stockfish before adding it to the soup. 

The key is to think about the role you want your fish to play.

Best Fish for Efo Riro

Efo Riro is a rich Nigerian vegetable soup built around leafy greens, peppers, onions, palm oil and protein.

Because the vegetable base already has a strong flavour, the best fish for Efo Riro should complement the soup without completely overpowering it.

Top choices include:

1. Smoked barracuda

Ideal when you want a pronounced smoky flavour.

2. Smoked catfish

A classic option that brings an unmistakable Nigerian soup aroma.

3. Frozen croaker

Excellent when you prefer chunky, meaty pieces of fish rather than primarily using fish for flavour.

4. Smoked mackerel

A richer option with a naturally oily texture and strong smoky character.

Niyis currently lists several of these options within its Meat & Seafood collection. For a traditional Efo Riro, combining one smoked fish with another protein can create a much more complex flavour profile.

Best Fish for Egusi Soup

Egusi Soup has a naturally rich, nutty character because of its ground melon seeds. This makes it particularly compatible with smoky and dried fish.

The best fish for Egusi Soup depends on the style you prefer.

If you want traditional depth, choose stockfish or smoked catfish. If you want something more substantial, add croaker. If you want a bold smoky twist, smoked barracuda is an excellent choice.

Niyis' How to Cook Egusi Soup in the UK recommends stockfish, crayfish, goat meat or other proteins alongside egusi and vegetables. 

A particularly effective combination is:

Egusi + smoked fish + stockfish + crayfish + ugu + palm oil.

The result is layered rather than one-dimensional. The egusi provides body, the leafy vegetables provide freshness, and the fish delivers savoury depth.

Smoked Barracuda: The Secret to Deep Flavour

If you want to make your Nigerian soup taste like it has been simmering for hours, smoked barracuda is an ingredient worth trying.

Niyis currently stocks Africa's Finest Smoked Barracuda Fillet 100g. The product is described as rich, smoky and full of depth, and Niyis specifically recommends it for soups, stews and grilled dishes.

The beauty of smoked barracuda is that you do not need a huge quantity to influence the entire pot.

How to use smoked barracuda in soup

1. Break the fillet into manageable pieces.

2. Check carefully for bones.

3. Rinse or clean according to the product's preparation instructions.

4. Add it once your soup base has developed.

5. Allow it to simmer gently so the smoky flavour infuses the sauce.

6. Taste before adding extra salt or seasoning.

The result is a smoky, savoury flavour that works particularly well with pepper-heavy Efo Riro and rich Egusi Soup.

Cooking With Frozen Croaker Fish

Cooking with frozen croaker fish is an excellent option when you want large, meaty fish portions in your soup.

Niyis' Frozen Croaker Fish 3kg is described as firm, meaty and versatile, with the product ready to cook from frozen. Niyis lists grilling, frying, baking and stewing among its suggested uses. 

Croaker is particularly useful when you want the fish itself to remain noticeable rather than dissolve into the soup.

For Efo Riro:

Add the cooked croaker towards the later stage of cooking to reduce the risk of breaking the pieces apart.

For Egusi:

You can cook the fish separately and add it near the end, allowing the soup to coat the fish without excessively stirring it.

Pro tip: If you want both depth and texture, use smoked barracuda or stockfish for flavour and croaker for substantial fish pieces.

Stockfish and Dried Saltfish

For authentic Nigerian soup flavour, stockfish deserves a place on the list.

Niyis currently stocks Niyis Stockfish Fillet 500g, which is described as suitable for soups, stews and traditional Nigerian dishes. 

Niyis also has a dedicated Dried Fish Seasoning collection featuring stockfish fillets, smoked barracuda, smoked catfish, stockfish trimmings, ground stockfish and dried shrimp. 

Dried saltfish and stockfish are particularly useful because they provide a concentrated savoury character.

Before cooking, dried stockfish generally needs to be softened and cleaned. Niyis' stockfish recipe guide recommends soaking stockfish before using it in Egusi Soup.

Fresh vs Smoked vs Dried Fish: Which Should You Choose?

There is no single winner.

The best fish for Efo Riro may be different from the best fish for your Egusi Soup.

For maximum flavour, consider combining two types.

How to Add Fish to Efo Riro or Egusi Soup

Follow these simple steps:

Step 1: Build your base

Cook your pepper, onions and palm oil until the raw pepper flavour has reduced.

Step 2: Add your main ingredients

For Egusi, incorporate the ground egusi. For Efo Riro, build your pepper and vegetable base.

Step 3: Introduce dried or smoked fish

Add stockfish, smoked barracuda or smoked catfish so their flavour has time to spread throughout the soup.

Step 4: Add vegetables

For Efo Riro, add your leafy vegetables towards the end. Fresh Ugu Leaves are a classic choice, while Niyis also offers frozen ugu for convenience. 

Step 5: Add delicate fresh fish

Add cooked croaker or other delicate fish towards the end.

Step 6: Taste before seasoning

Smoked and dried fish can already contribute significant savoury flavour, so taste before adding additional salt.

Common Fish Mistakes to Avoid

Adding too much smoked fish: A little can transform a soup. Too much can overpower the vegetables and pepper.

Not cleaning dried fish properly: Remove unwanted debris and bones before cooking.

Over-stirring croaker: Firm fish can still break apart when aggressively stirred.

Adding salt too early: Dried and smoked fish may already contribute saltiness.

Using only one flavour layer: Combining smoked fish with fresh or frozen fish can create a more sophisticated soup.

Where to Buy Nigerian Soup Fish in the UK

If you are searching for smoked barracuda fillet in the UK, frozen croaker fish, stockfish for Egusi Soup or authentic Nigerian seafood, Niyis African Supermarket has a dedicated Meat & Seafood collection. 

For dried and smoked options, browse the Dried Fish Seasoning collection, which currently includes stockfish, smoked barracuda, smoked catfish, dried shrimp and other ingredients. 

Recommended Niyis fish for Nigerian soups

• Smoked Barracuda Fillet

• Frozen Croaker Fish

• Stockfish Fillet

• Smoked Mackerel

• Dried Fish Seasoning Collection

• Meat & Seafood Collection

Niyis also lists Best Sellers, where popular Nigerian groceries and frozen foods can be discovered. 

Frequently Asked Questions

What is the best fish for Efo Riro?

Smoked barracuda, smoked catfish, stockfish, croaker and smoked mackerel are all excellent choices. Smoked fish provides deeper flavour, while croaker gives you substantial fish pieces.

Is smoked barracuda good for Egusi Soup?

Yes. Its smoky, savoury flavour pairs particularly well with the rich, nutty character of egusi.

Can I use frozen croaker for Efo Riro?

Yes. Niyis Frozen Croaker Fish has a firm, meaty texture that works well in soups and stews. 

Should I use stockfish in Egusi Soup?

Stockfish is a traditional choice and adds concentrated savoury flavour. Niyis recommends soaking stockfish before adding it to Egusi Soup. 

Can I combine smoked fish and fresh fish?

Absolutely. This is one of the best ways to create layers of flavour. Use smoked or dried fish for depth and fresh or frozen fish for texture.

What is the difference between stockfish and smoked fish?

Stockfish is dried, while smoked fish has been preserved and flavoured through smoking. Both can contribute concentrated savoury flavour, but their aromas and textures differ.

How much smoked barracuda should I use?

Start with a modest amount. Smoked fish has a concentrated flavour, so you can always add more after tasting.

Where can I buy Nigerian fish in the UK?

You can browse the Niyis Meat & Seafood collection and Dried Fish Seasoning collection for Nigerian soup fish and seafood. 

Related Niyis Recipes

Once you have chosen your fish, these Niyis guides can help you build the rest of the dish:

• How to Cook Egusi Soup in the UK for ingredients, preparation and cooking tips. 

• How to Cook Egusi Soup Like a Pro for techniques that build a richer soup base. 

• Everything You Need to Know About Stockfish for traditional stockfish preparation and recipes.

• Fresh Ugu Leaves in the UK for choosing and storing ugu for Nigerian soups. 

• Nigerian Vegetables and Their Benefits for more Nigerian vegetable inspiration. 

Final Takeaway

Perfecting Efo Riro or Egusi Soup is not only about getting the pepper, palm oil or vegetables right. Choosing the right fish can make the difference between a good pot of soup and one with unforgettable depth.

For smoked barracuda fillet recipes, choose smoked barracuda when you want a bold, smoky character. For cooking with frozen croaker fish, choose croaker when you want firm, meaty pieces that remain noticeable in the finished soup. For traditional savoury depth, stockfish and dried fish remain excellent choices.

And if you want the best of both worlds, combine them. Use smoked or dried fish to build the flavour foundation, then finish with substantial pieces of croaker or another fresh fish.

Shop the Niyis Meat & Seafood collection or explore the Dried Fish Seasoning collection to find the fish you need for your next authentic Nigerian soup.