Kako (Salted Dry Fish)

Kako (Salted Dry Fish) Highlights

• Preservation Method: Salted dry fish, also known as Kako, is a traditional method of preserving fish. It involves salting the fish to draw out moisture and inhibit bacterial growth, followed by drying.
• Flavor Profile: Kako typically has a strong, savory, and umami flavor due to the salting and drying process. The intensity can vary depending on the type of fish and the specific preparation.
• Culinary Uses: This type of fish is a staple in many cuisines, often used in stews, soups, curries, or fried as a flavorful ingredient. It adds a distinct depth of flavor to dishes.
• Storage and Shelf Life: When properly dried and stored in a cool, dry place, salted dry fish has a long shelf life. It is less prone to spoilage than fresh fish.
• Nutritional Value: Salted dry fish is a good source of protein and essential fatty acids. However, due to the salting process, it can be high in sodium content.

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	This item Kako (Salted Dry Fish) GH₵ 20	Fresh Crabs GH₵ 25	Baked Beans Available GH₵ 25
Type	Other	Seafood	Other
Price	GH₵ 20	GH₵ 25	GH₵ 25