Processing Fish: Nigeria

Abstract

Artisanal fishing in Africa, historically dominated by fishermen in canoes and boats who set out to sea from small coastal fishing villages in search of bonga, sardinella and other pelagic fish, has provided a nutritious source of food often cheaper than meat. As a result, fish has been consumed by large portions of the population and has become a diet staple. Today, however, some African fisheries, including the bonga (Ethmalosa fimbriata), which is widely harvested and eaten by west Africans, suffer from periods of excess harvest or glut, particularly during the peak season between November and May. Because most fishing communities do not have ice-storage facilities, the daily catch is either sold fresh or smoke-dried before it spoils....