{"id":9700,"date":"2013-10-26T19:42:13","date_gmt":"2013-10-26T17:42:13","guid":{"rendered":"http:\/\/fishconsult.org\/?p=9700"},"modified":"2014-09-15T18:12:35","modified_gmt":"2014-09-15T16:12:35","slug":"fish-smoking-in-tanji-landing-site-gambia","status":"publish","type":"post","link":"https:\/\/fishconsult.org\/?p=9700","title":{"rendered":"Fish smoking in Tanji landing site (Gambia)"},"content":{"rendered":"<p><strong>Credit:<\/strong> Peter K Mendy (Gambia)<\/p>\n<p style=\"text-align: justify;\"><span style=\"font-size: medium;\">The photos show the smoking of fish in Tanji landing site. The species which are often smoked include bonga (Ethmolosa fimbriata) 40%, Catfish( Arius Spp) and Baracuda (Spyraena Spp), Shark, polydactylus quadrilis, and sardinella spp. The smoked fish are highly accepted \u2013especially smoked bonga- and widely consumed in the country due to its affordability and availability all-year round. In general, bonga constitutes 80% of the landings; 40% of which are preserved by smoking. The smoking is done by hired men. Smoked fish is always cheaper compared to fresh fish. A part of smoked fish is exported to neighbor countries like Nigeria.<\/span><\/p>\n<p>\u00a0<a href=\"https:\/\/i0.wp.com\/fishconsult.org\/wp-content\/uploads\/2013\/10\/Gambia-smoking-and-smoked-fish-01.jpg\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"9702\" data-permalink=\"https:\/\/fishconsult.org\/?attachment_id=9702\" data-orig-file=\"https:\/\/i0.wp.com\/fishconsult.org\/wp-content\/uploads\/2013\/10\/Gambia-smoking-and-smoked-fish-01.jpg?fit=397%2C296&amp;ssl=1\" data-orig-size=\"397,296\" data-comments-opened=\"0\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;}\" data-image-title=\"Gambia &amp;#8211; smoking and smoked fish (01)\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/fishconsult.org\/wp-content\/uploads\/2013\/10\/Gambia-smoking-and-smoked-fish-01.jpg?fit=397%2C296&amp;ssl=1\" class=\"alignleft size-medium wp-image-9702\" src=\"https:\/\/i0.wp.com\/fishconsult.org\/wp-content\/uploads\/2013\/10\/Gambia-smoking-and-smoked-fish-01-300x223.jpg?resize=300%2C223\" alt=\"Gambia - smoking and smoked fish (01)\" width=\"300\" height=\"223\" srcset=\"https:\/\/i0.wp.com\/fishconsult.org\/wp-content\/uploads\/2013\/10\/Gambia-smoking-and-smoked-fish-01.jpg?resize=300%2C223&amp;ssl=1 300w, https:\/\/i0.wp.com\/fishconsult.org\/wp-content\/uploads\/2013\/10\/Gambia-smoking-and-smoked-fish-01.jpg?w=397&amp;ssl=1 397w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a> <a href=\"https:\/\/i0.wp.com\/fishconsult.org\/wp-content\/uploads\/2013\/10\/Gambia-smoking-and-smoked-fish-02.jpg\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"9703\" data-permalink=\"https:\/\/fishconsult.org\/?attachment_id=9703\" data-orig-file=\"https:\/\/i0.wp.com\/fishconsult.org\/wp-content\/uploads\/2013\/10\/Gambia-smoking-and-smoked-fish-02.jpg?fit=395%2C300&amp;ssl=1\" data-orig-size=\"395,300\" data-comments-opened=\"0\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;}\" data-image-title=\"Gambia &amp;#8211; smoking and smoked fish (02)\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/fishconsult.org\/wp-content\/uploads\/2013\/10\/Gambia-smoking-and-smoked-fish-02.jpg?fit=395%2C300&amp;ssl=1\" class=\"alignleft size-medium wp-image-9703\" src=\"https:\/\/i0.wp.com\/fishconsult.org\/wp-content\/uploads\/2013\/10\/Gambia-smoking-and-smoked-fish-02-300x227.jpg?resize=300%2C227\" alt=\"Gambia - smoking and smoked fish (02)\" width=\"300\" height=\"227\" srcset=\"https:\/\/i0.wp.com\/fishconsult.org\/wp-content\/uploads\/2013\/10\/Gambia-smoking-and-smoked-fish-02.jpg?resize=300%2C227&amp;ssl=1 300w, https:\/\/i0.wp.com\/fishconsult.org\/wp-content\/uploads\/2013\/10\/Gambia-smoking-and-smoked-fish-02.jpg?w=395&amp;ssl=1 395w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Credit: Peter K Mendy (Gambia) The photos show the smoking of fish in Tanji landing site. The species which are often smoked include bonga (Ethmolosa fimbriata) 40%, Catfish( Arius Spp) and Baracuda (Spyraena Spp), Shark, polydactylus quadrilis, and sardinella spp. The smoked fish are highly accepted \u2013especially smoked bonga- and widely consumed in the country &hellip; <\/p>\n<p><a class=\"more-link btn\" href=\"https:\/\/fishconsult.org\/?p=9700\">Continue reading<\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[11,5375,291,293],"tags":[2563,1230,4186,2562,2176,1948,2365,4185],"class_list":["post-9700","post","type-post","status-publish","format-standard","hentry","category-english","category-fish-processing-cleaning-cooling-freezing-drying-salting-smoking","category-gallery-2","category-photos","tag-bonga","tag-consumer-preference","tag-export-of-smoked-fish","tag-gambia","tag-landing-site","tag-smoked-fish","tag-smoking-and-smoked-fish","tag-tanji","item-wrap"],"aioseo_notices":[],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p1NIq6-2ws","jetpack_sharing_enabled":true,"jetpack-related-posts":[],"jetpack_likes_enabled":true,"_links":{"self":[{"href":"https:\/\/fishconsult.org\/index.php?rest_route=\/wp\/v2\/posts\/9700","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/fishconsult.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/fishconsult.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/fishconsult.org\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/fishconsult.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=9700"}],"version-history":[{"count":4,"href":"https:\/\/fishconsult.org\/index.php?rest_route=\/wp\/v2\/posts\/9700\/revisions"}],"predecessor-version":[{"id":11736,"href":"https:\/\/fishconsult.org\/index.php?rest_route=\/wp\/v2\/posts\/9700\/revisions\/11736"}],"wp:attachment":[{"href":"https:\/\/fishconsult.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=9700"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/fishconsult.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=9700"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/fishconsult.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=9700"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}