Biology Reference
In-Depth Information
Table 6.4 contd...
Region:
West Africa
Country:
Gambia and Senegal
Product:
Guedj, tambadiang, yeet
Raw Material:
(a)
Guedj
—Mackerel, sea bream, threadfi n, croaker, mullet, catfi sh,
meagre, herrings, skate, rays, shark
(b)
Tambadiang
—Bonito
(c)
Yeet
—Sea snails (gastropods)
Process:
(a)
Guedj
—The raw fi sh is often scaled, gutted and may or may not be split.
It is then washed, salted and allowed to ferment for about two to three
days. The salted fermented fi sh is dried on raised platforms for about three
to fi ve days. In another process the raw fi sh is dressed, washed and left
overnight to ferment before salting for 12-24 hours and drying.
(b) The fi sh is washed and then placed in concrete vats with alternate
layers of salt. It is left to ferment for one to three days before being des-
caled, washed and dried for three to fi ve days on raised platforms.
(c) The fl esh is removed from the shell, separated from the guts and
split into two or four parts. This is placed in fermentation tanks, jute
bags or polysacks and allowed to ferment for two to four days before
being washed and dried on raised platforms for two to four days.
Characteristics:
(a)
Guedj
is a semi-dry product with a strong pungent smell and a light
brown colour. This product is susceptible to insect infestation, mould
growth and fragmentation when poorly handled. It requires redrying to
avoid spoilage and has a shelf-life of about three months if well dried.
(b)
Tambadiang
is a product with a greyish appearance and mild smell.
It requires occasional redrying to ensure a longer shelf-life.
(c)
Yeet
is a semi-dry light brown product with a strong smell. It can be
stored for about two months and is susceptible to a lot of mould growth.
Redrying results in a hard product which is dark brown in colour.
Region:
West Africa
Country:
Ghana
Product:
Momone, kako, koobi, ewurefua
(triggerfi sh)
Raw Material:
(a)
Momone
—Various species of fi sh such as catfi sh, barraccuda, sea
bream, threadfi n, croaker, grouper, bonito, mackerel, herrings, squid,
octopus, bumper, snapper, ribbon fi sh
(b)
Kako
and
Koob
i—Shark, skates, ray (for kato) and tilapia (for koobi)
(c)
Ewurefu
a—Triggerfi sh
Process:
The fi sh may or may not be scaled, gutted and have the gills removed.
(a)
Momone
—Larger species of fi sh (e.g., shark) may be cut into smaller
pieces or split dorsally. The dressed fi sh is thoroughly washed with sea
or fresh water. The raw fi sh is either left overnight before salting or dry
salted immediately after washing. Salting and fermentation lasts for
one to six days after which the fi sh is dried on the ground, grass, nets,
stones or raised platforms for one to three days.
(b)
Koobi
—The raw fi sh is dressed and thoroughly washed. Dry salt is
then rubbed into the gills, the belly cavity and on the surface. It is then
arranged in alternate layers with salt and is allowed to ferment for two
to three days before being dried for two to four days. More salt may be
sprinkled on the fi sh during drying.
