FIIU/C870(En)
by
Alhaji Momodou Jallow
Fisheries Department
6, Marina Parade
Banjul, The Gambia
FOOD
AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS
ROME, April 1994
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© FAO 1994
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1. INTRODUCTION
2. GENERAL BIOLOGY 4. PRODUCTION6.1 Sun-drying of fermented and salted bonga6.2 Roasted, salted, and dried bonga (ketiakh)
6.2.1 Ground roasting
6.2.2 Parpaing roasting6.3 Bonga smoking
6.3.1 Barrel oven
6.3.2 Open banda ovens
6.3.3 Closed banda oven
6.3.4 Chorkor oven
8. CONCLUSIONS 10. REFERENCES7.1 Fresh bonga
7.2 Ketiakh
7.3 Smoked and dried bonga