Muka Nga Ayaiba / Carpletmola (70g)

Smoked Fish – Traditional Northeast Wood-Smoked Specialty

Experience the authentic taste of Northeast India with our traditionally prepared Smoked Fish, crafted using time-honored wood-smoking techniques. Carefully selected fresh fish is slowly smoked over natural wood fire, allowing it to develop a rich smoky aroma, firm texture, and deep savory flavor that reflects the true essence of Northeast culinary heritage.

This traditional smoking process naturally preserves the fish while enhancing its flavor, making it a staple ingredient in many Northeast homes. The result is a bold, earthy, and aromatic smoked fish that brings rustic tradition and authentic taste to your meals.

Prepared with care and in small batches, our smoked fish offers a pure and traditional experience rooted in Northeast culture.

Key Highlights

• Authentic Northeast traditional smoking method

• Made from fresh, high-quality fish

• Naturally wood-smoked for rich aroma and flavor

• Traditional artisanal preparation

• No artificial flavors or preservatives

• Rich, smoky, and savory taste

How to Consume

Smoked fish should be cooked before consumption.

• Roast lightly and serve with steamed rice

• Cook with vegetables, herbs, or bamboo shoot

• Perfect for curries, chutneys, and stir-fry

• Can be fried and enjoyed as a side dish

• Adds deep smoky flavor to traditional meals

Storage Instructions

Store in a cool, dry place or refrigerate for longer freshness. For extended storage, keep frozen. Ensure proper sealing to maintain quality and smoky aroma.