Sea Food in the Ethiopian Diet

The many rivers and lakes in Ethiopia, provide several types of fresh water fish. Most common  types that are available in the market  are perch, tilapia, trout, carp, and catfish.  However, fish is not consumed on a regular basis by most of the population since it has not been well integrated into the diet.  Also, due to the Christian religious influence, it is mainly eaten during the Lent when Christians abstain from eating meat, and dairy.  Due to these factors fish consumption is seasonal.  The most popular dish is pan fried whole fish.  Fish is also made into different kinds of spicy or non-spicy sauces and eaten with injera. Fish jerky is prepared cured with salt and dried naturally.  Such jerky is normally pounded to powder and made into wat or alicha sauce called 'ye-asa minchet abish'.