FIIU/C870(En)

UTILIZATION OF BONGA (Ethmalosa fimbriata) IN WEST AFRICA

by

Alhaji Momodou Jallow
Fisheries Department
6, Marina Parade
Banjul, The Gambia

Table of Content

FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS
ROME, April 1994

 

The designations employed and the presentation of material in this publication do not imply the expression of any opinion whatsoever on the part of the Food and Agriculture Organization of the United Nations concerning the legal status of any country, territory, city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries.

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© FAO 1994

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Table of Content

1. INTRODUCTION

3. CATCHING METHOD FOR BONGA

5. FRESH BONGA DISTRIBUTION

6. BONGA PROCESSING

6.1 Sun-drying of fermented and salted bonga

6.2 Roasted, salted, and dried bonga (ketiakh)

6.2.1 Ground roasting
6.2.2 Parpaing roasting

6.3 Bonga smoking

6.3.1 Barrel oven
6.3.2 Open banda ovens
6.3.3 Closed banda oven
6.3.4 Chorkor oven

7. MARKETING OF BONGA

7.1 Fresh bonga
7.2 Ketiakh
7.3 Smoked and dried bonga

9. RECOMMENDATIONS