Description
Smoked and sun‑dried fish preservation in West Africa combines low‑temperature smoking with solar dehydration to reduce moisture and water activity, creating a hostile environment for spoilage microbes.
Technical
Smoking at 50–70 °C introduces phenolic compounds such as guaiacol and aldehydes like formaldehyde and acrolein, which inhibit bacterial growth. Sun‑drying further lowers water activity below 0.6, while salt curing (10–15 % NaCl) adds osmotic pressure, together extending shelf life to 4–6 weeks under cool, dry storage.
Science
Primary Reaction
Reduction of water activity and introduction of antimicrobial phenolic and aldehyde compounds via smoking and sun‑drying
Sensory Profile
Aroma ()
smokyearthynuttywarmsunnywoodybriny
Origin & History
Civilization