Description
A traditional West African method that salts and sun‑dries fish to preserve it.
Technical
Salting creates a 10–15 % NaCl brine that denatures fish proteins and promotes cross‑linking, while subsequent sun‑drying reduces water activity below 0.6. The combined dehydration and protein stabilization inhibit bacterial growth, extending shelf life.
Science
Primary Reaction
salt‑induced protein denaturation and dehydration
Sensory Profile
Aroma ()
saltyfishyearthysun‑driedsmokynuttycitrusspicy
Origin & History
Civilization
Yoruba, Hausa, Fulani