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Please use this identifier to cite or link to this item:
http://hdl.handle.net/1834/838
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| Title: | Processing Fish: Nigeria |
| ASFA Terms: | Artisanal fishing |
| Issue Date: | 1999 |
| Publisher: | TWAS & TWNSO |
| Citation: | Sharing Innovative Experiences Vol. 1 Examples of Successful Initiatives in Science and Technology in the South. p.218-228 |
| Abstract: | Artisanal fishing in Africa, historically dominated
by fishermen in canoes and boats
who set out to sea from small coastal fishing
villages in search of bonga, sardinella
and other pelagic fish, has provided a nutritious
source of food often cheaper than
meat. As a result, fish has been consumed
by large portions of the population and has
become a diet staple.
Today, however, some African fisheries,
including the bonga (Ethmalosa fimbriata),
which is widely harvested and eaten by
west Africans, suffer from periods of
excess harvest or glut, particularly during
the peak season between November and
May. Because most fishing communities
do not have ice-storage facilities, the daily
catch is either sold fresh or smoke-dried
before it spoils.... |
| URI: | http://hdl.handle.net/1834/838 |
| Appears in Collections: | Miscellaneous
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