Utilization of Bonga (Ethmalosa fimbriata) in West Africa - Content FAO Fisheries Circular No. 870

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

 
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FAO 1994

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Table of Content


Preparation of this document

1. INTRODUCTION

2. GENERAL BIOLOGY

3. CATCHING METHOD FOR BONGA

4. PRODUCTION

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

8. CONCLUSIONS

9. RECOMMENDATIONS

10. REFERENCES