Photo credit: Saleh Abakar Oumar (Chad) Review: Saleh Abakar Oumar and Abdel Rahman El Gamal (Founder of the website) The inserted picture shows a simple traditional smoking facility in Chad that is made of a pit (hole) dug in the ground. The soil selected for the pit digging should be stable to help the pit …
Tag: fish smoking
Permanent link to this article: https://fishconsult.org/?p=15607
Permanent link to this article: https://fishconsult.org/?p=14716
Aug 15 2016
Smoking of African catfish in Malawi
Photos’ credit: Medicine Alexander Dazilone (Malawi) Review: Medicine Alexander Dazilone and Abdel Rahman El Gamal (Founder of the website) The inserted photos show the smoking process of African catfish (Clarias gariepinus) as carried out in Makawa in Mangochi district. Fish smoking is a common processing method especially for large size fish. However, smaller …
Permanent link to this article: https://fishconsult.org/?p=13459
Jun 09 2016
Traditional shrimp smoking in India
Photo credit: ICSF (India) Review: Abdel Rahman El Gamal (Founder of the website) Smoked fish/shrimp has a good demand in India. Several fish species are used for smoking with mullets and shrimp being the preferred species. The inserted picture shows the traditional method for shrimp smoking. These traditional kilns are mainly made of …
Permanent link to this article: https://fishconsult.org/?p=13358
Feb 04 2016
Fish smoking using barrel oven in Cameroon
Photo credit: Domwa Mathieu (Cameroon) Review: Domwa Mathieu and Abdel Rahman El Gamal (Founder of the website) The inserted picture which was taken in Bambouto (Cameroon) shows a simple fish smoking process using barrel oven made from empty 200-liter oil drums. The bottom of the barrel is cut out and placed on …
Permanent link to this article: https://fishconsult.org/?p=13142
Dec 25 2015
Traditional fish smoking in Chad
Photos’ credit: Aliadoumadji Rimadoum (Chad) Review: Aliadoumadji Rimadoum and Abdel Rahman El Gamal (Founder of the website) The processing of fish catch from Lake Chad is done by three main methods whereas smoking is one of the oldest and most common methods used. Traditionally, smoking kiln is being in use (shown in the …
Permanent link to this article: https://fishconsult.org/?p=13055
Aug 11 2014
Fish smoking and commonly used smoker “Chorkor” in Ghana
Credit: Patrick Appenteng (Ghana) In Ghana most harvested fish from aquaculture are usually processed and enjoyed by grilling; which usually go well with a local dish called “banku and hot pepper sauce”. This is however not the case with most fishes from the various inland and marine water bodies: Fishes from these sources are usually smoked …
Permanent link to this article: https://fishconsult.org/?p=11502
Aug 03 2013
Fish smoking in Elmina, Central region (Ghana)
Credit: John Francis Ababio (Ghana) The two photos show fish smoking in Elmina in the Central Region of Ghana. Fish is smoked using an oven constructed with mud bricks. This oven is called the Chorkor smoker. Smoking is mostly done by fishmongers who buy the fresh fish from fishermen. In Ghana, most of the fishing vessels …
Permanent link to this article: https://fishconsult.org/?p=8578
Jul 04 2012
Fish smoking and drying research, University of Burundi
Credit: Alain Murekambanze (Burundi) This photo shows a gentle who is carrying out research on the smoking and drying of Lake Tanganyika sprat (Stolothrissa tanganicae). This fish species belongs to Clupediae family which is endemic to the Lake Tanganyika. This research project is managed by the Department of Water, Fisheries and Aquaculture, University of Burundi, Bujumbura. …
Permanent link to this article: https://fishconsult.org/?p=4128
May 28 2012
A fish smoker (Chorkor) in Burundi
Credit: Alain Murekambanze (Burundi) This photo shows a “chorkor” oven which got its name from a fishing village and a neighborhood in the city of Accra, part of the Accra Metropolitan Area, Ghana. Chorkor This oven is used to smoke different species of fish. This particular “chorkor” belongs to the Department of water, fisheries and …
Permanent link to this article: https://fishconsult.org/?p=3635
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