Fish Smoking House in Tanji fishing village, The Gambia
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Fish is smoked here in these smoking huts. Fish is smoked for several days, then either sold domestically or exported.
After smoking, the fish can be kept without refrigeration for months.
In general, the fish bonga (Ethmolosa fimbriata) constitutes 80% of the landings in Tanji; 40% of which are preserved by smoking. The smoking is done by hired men. Smoked fish is always cheaper compared to fresh fish. A part of the smoked fish is exported to Northern Africa and Nigeria.
Submitted: 11/03/2015
Accepted: 01/04/2016
Published:
- (China) 05-Mar-2022
- (China) 10-Mar-2022
Fish Smoking House in Tanji fishing village, The Gambia
Buy this photo on Getty Images : Getty Images
Fish is smoked here in these smoking huts. Fish is smoked for several days, then either sold domestically or exported.
After smoking, the fish can be kept without refrigeration for months.
In general, the fish bonga (Ethmolosa fimbriata) constitutes 80% of the landings in Tanji; 40% of which are preserved by smoking. The smoking is done by hired men. Smoked fish is always cheaper compared to fresh fish. A part of the smoked fish is exported to Northern Africa and Nigeria.
Submitted: 11/03/2015
Accepted: 01/04/2016
Published:
- (China) 05-Mar-2022
- (China) 10-Mar-2022