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Fish and seafood from Senegal, the Gambia
Guedj is Senegalese and Gambian fish that is left to ferment for a day or two, salted, and dried on raised platforms into a semi-dry, pungent, light brown product. FAO lists it among the firm, semi-dried fermented fish that stay whole when cooked in a sauce. A study found enteric bacteria grow fast during the unsalted ferment, which is why researchers have tested a starter culture.
| Sea fish, scaled, gutted and washedwhole or split fish | [fao329] |
| Salt | Added to the fish before or after the day or two of fermenting; finished guedj held NaCl 7.77–10.78 (no unit in the abstract) in one survey[fao329][fall2017] |
| Starter | spontaneous; a nisin-producing Lactococcus lactis starter has been tested |
Total time across the recorded steps: 4.5 days – 12 days
What changes: The fish are scaled, gutted, split if large, and washed
Fish are scaled and gutted and may be split; large fish such as shark are cut into pieces and washed to remove blood clots.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Guedj is Senegalese and Gambian fish that is left to ferment for a day or two, salted, and dried on raised platforms into a semi-dry, pungent, light brown product. FAO lists it among the firm, semi-dried fermented fish that stay whole when cooked in a sauce. A study found enteric bacteria grow fast during the unsalted ferment, which is why researchers have tested a starter culture. Made in 5 steps over 4.5 days – 12 days. The longest step, dry on raised platforms, takes 3–7 days (Essuman K.M. 1992).
| Main step | 3–7 daysReported[fao329] | Dry on raised platforms |
|---|---|---|
| Temperature | 30 °CReported[diop2009] | Leave the fish to ferment |
| Acidity | pH 6.8–7.5Measured[diop2009] | Leave the fish to ferment |
Guedj ferments for only a day or two and is dried only to a semi-dry state, so it keeps a strong pungent smell. FAO (1992) gives it a shelf life of about three months if well dried. Tambadiang is whole bonito fermented in layers of salt, and yeet is sea snail meat; both are dried the same way.
In a study, fish left to ferment unsalted at 30 °C reached 9 log CFU/g of enteric bacteria in a day, and the pH stayed near neutral. Fish with glucose and a Lactococcus lactis starter dropped to about pH 4.60 in 10 hours and held fewer enteric bacteria. Field samples also carried staphylococci and clostridia. The authors blamed poor quality on spoiled raw fish, unhygienic handling, and improper salting and drying. Where air is shut out, FDA fish guidance allows only 2 hours above 21 °C before C. botulinum may grow and form toxin, so an unsalted day or two near 30 °C is not a step to copy at home. EU rules also single out the mackerel and herring families as high in histidine, the source of histamine. It forms fastest in warm fish, and cooking does not remove it (US FDA).
Hazards the sources name: Enteric bacteria rose to 9 log CFU/g in 24 h of unsalted fermentation at 30 °C; Coliforms, pathogenic staphylococci and clostridia in some field samples (no Salmonella or Vibrio parahaemolyticus found).
Every number is labelled with how it is known. How this atlas is made
In 1992 an FAO report (Essuman) recorded that about half of the Gambia's annual fish production was processed into salted, partly fermented and dried products, mainly for export to Côte d'Ivoire, Ghana and Mali, and that Gambians themselves preferred guedj.
