Minced sardinella fillets in fish landing and marketing sites in Senegal.
| dc.coverage | Senegal | |
| dc.creator | Diei-Ouadi, Y.;Fishery and Aquaculture Economics and Policy Division | |
| dc.date | 2023-10-11T08:08:07Z | |
| dc.date | 2023-10-11T08:08:07Z | |
| dc.date | 2005 | |
| dc.date | 2020-11-10T14:50:10.0000000Z | |
| dc.date.accessioned | 2026-06-28T01:42:03Z | |
| dc.description | Owing to their low value, small pelagics are generally neither iced nor chilled and large quantities are processed using traditional techniques. Most common products found in local markets were kethiak (roasted, salted and dried Ethmalosa or Sardinella), tambadiang and yauss (whole dried Ethmalosa). However, in the recent five years, a semi-finished product predominantly made up of minced fillets of sardinella (Sardinella aurita and S. maderensis) and bonga shad (Ethmalosa fimbriata) appeared in the fresh fish utilization scheme in Senegal and is steadily increasing in local beaches and markets. | |
| dc.format | 27 | |
| dc.format | application/pdf | |
| dc.identifier | 0429-9329 | |
| dc.identifier | https://openknowledge.fao.org/handle/20.500.14283/A0101E | |
| dc.identifier | http://www.fao.org/3/a-a0101e.pdf | |
| dc.identifier.uri | http://hdl.handle.net/123456789/343657 | |
| dc.language | English | |
| dc.relation | FAO Fisheries Circular | |
| dc.relation | 0429-9329 - C999 | |
| dc.rights | FAO | |
| dc.title | Minced sardinella fillets in fish landing and marketing sites in Senegal. | |
| dc.title | Minced sardinella fillets in fish landing and marketing sites in Senegal. | |
| dc.type | Book (series) |