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Fish and seafood from Chad
Salanga is Chadian fish fermented without salt and then sun-dried. Fish such as Alestes and Nile perch are scaled, gutted and washed, left to ferment for some hours, or simply fermented as they dry, and dried for several days on mats, grass or lines. Well dried, it keeps at least three months.
| Alestes, Nile perch and similar fish, scaled, gutted and washed; large fish split along the back | Fish unsuitable for smoking are sometimes used[fao1992] |
| Nile perch (Lates niloticus), dressed the same way | Named with Alestes in the survey table; the survey's photographs also show Clarias angularis being dried[fao1992] |
Total time across the recorded steps: 3.1 days – 8 days
What changes: The fish are scaled, gutted and washed, and large fish are split open along the back
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
Salanga is Chadian fish fermented without salt and then sun-dried. Fish such as Alestes and Nile perch are scaled, gutted and washed, left to ferment for some hours, or simply fermented as they dry, and dried for several days on mats, grass or lines. Well dried, it keeps at least three months. Made in 4 steps over 3.1 days – 8 days. The longest step, sun-dry on mats, grass, sticks or lines, takes 3–7 days (Essuman K.M. 1992). Salt is 0 % (Essuman K.M. 1992).
| Main step | 3–7 daysReported[fao1992] | Sun-dry on mats, grass, sticks or lines |
|---|---|---|
| Salt | 0 %Reported[fao1992] | Ferment before drying |
Salanga is fermented and dried with no salt at all, one of three African methods the FAO survey names, alongside salted and dried, and salted but not dried, fish. Along the lower Chari and Logone in Cameroon the word salanga now means any sun-dried fish, as against smoked fish (banda), and it is made from Alestes dentex and A. baremose split in two lengthwise and hung on lines to dry [toussoumna2015].
The FAO survey warns that not using salt results in uncontrolled fermentation. The fish muscle becomes ideal for the growth of pathogenic organisms, the product may decay within a short period, and such products could pose a health hazard to consumers. It adds that fish left uncovered while drying attract blowflies, especially unsalted fish. The product is prone to insect attack, and some processors indiscriminately apply insecticides such as Lindane, Gammalin 20, Shelltox, DDT and Gardona to it. The survey calls this practice a health hazard to consumers (Essuman 1992).
Every number is labelled with how it is known. How this atlas is made
