Credit: Pham Beigue Alfa (Togo)
The two photos show a model of sun-drying of salted fish in Togo. This practice includes the main fish species which are Guinean tilapia (Tilapia guineensis), Oréochromis sp., Brycinus sp., and Hémichromis sp. The drying as shown takes place on the ground and would require 2-3 weeks which could reach a month depending on temperature regime and/or fish size. There is a good demand on dried fish in Togo whereas dried, smoked and fresh are displayed in the same fish markets. Fish drying is considered as a valid means of fish conservation in Togo. Fish drying is usually done by women.
Note: We decided not to watermark the photos in order not to upset its clarity. However, we trust you will notify us if you wish to use a picture or more. This is expected and will be appreciated.
