Smoked and dried fish is a vital source of food and income for many African coastal communities. According to the Food and Agriculture Organization (FAO) of the United Nations, about 20-30 per cent of the local catch in the Republic of Côte d’Ivoire, or Ivory Coast, is consumed as smoked fish. A new technology, initiated by the FAO and supported by the Ivorian authorities, is now available for drying and smoking fish which reduces risks to health, enhances food safety as well as the quality of production, improves working conditions and incomes, and reduces post-capture losses.