Muka Nga Ayaiba

– Smoked carplet/mola fish is a traditional delicacy made by curing and smoking small freshwater fish—typically carplet or mola (Amblypharyngodon mola)—to enhance flavour, preserve the meat, and add a distinct smoky aroma. These fish are first cleaned and lightly salted, then slowly smoked over wood fires, which gives them a deep, rich flavour and a firm, slightly dry texture. Popular in South and Southeast Asian cuisines, smoked carplet or mola is often used in curries, stir-fries, or simply served with rice. It’s appreciated not only for its taste but also for its nutritional value, being rich in protein, omega-3 fatty acids, and essential micronutrients like calcium and iron.