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Fish and seafood from Senegal
Tambadiang is Senegalese bonito layered with dry salt in concrete vats and left to ferment for one to three days. The fish is then scaled, washed and dried on raised platforms for three to five days. It comes out grey with a mild smell, and FAO says it needs drying again now and then to keep.
| Bonito, whole | FAO's figures show whole fish, and its text names no gutting step[fao1992] |
| Dry salt, in alternate layers with the fish | [fao1992] |
Total time across the recorded steps: 4 days – 8 days
What changes: The whole bonito are washed
Lagoon, river or sea water is often used for washing because potable water is scarce at the sites, which FAO notes as a contamination risk.
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
Tambadiang is Senegalese bonito layered with dry salt in concrete vats and left to ferment for one to three days. The fish is then scaled, washed and dried on raised platforms for three to five days. It comes out grey with a mild smell, and FAO says it needs drying again now and then to keep. Made in 4 steps over 4 days – 8 days. The longest step, dry on raised platforms, takes 3–5 days (Essuman K.M. 1992). Lactic acid bacteria, about 6 log10 CFU/g in guedj, a related Senegalese salted fermented fish does most of the fermenting.
| Main step | 3–5 daysReported[fao1992] | Dry on raised platforms |
|---|
Tambadiang is bonito fermented whole under layers of dry salt in vats and comes out grey and mild, where guedj uses many species, may be split, and comes out light brown and pungent.
FAO notes contamination risks at Senegalese sites from washing in polluted water, reusing salt and handling fish on the ground; Senegal uses raised drying racks more than most countries surveyed. In guedj, the related product, histamine stayed below 20 mg/100 g (Fall et al. 2019, citing Fall 2014). That is 200 mg/kg, the most FAO and WHO calculate a 250 g serving can hold without harm, and no study we found measured it in tambadiang. Bonito is one of the fish most often behind histamine poisoning (Minnesota Department of Health). The FDA says histamine can form during salting, drying and fermenting until a product is shelf-stable, and that heat does not remove it. The FDA also says any fish preserved by salting, drying or fermenting should be gutted first, because botulism spores live in the viscera and toxin can form even with strict temperature control. It exempts only fish under 5 inches (about 13 cm), and then only with further limits. FAO's text on tambadiang names no gutting step, and its figures show whole fish salted and dried. Ungutted bonito salted for a few days and dried in the open falls outside that advice, so this page records a practice. Do not copy it at home.
Every number is labelled with how it is known. How this atlas is made
FAO surveyed Senegalese fermented fish in the early 1990s; about 15,000 t of the annual domestic supply of 150,000 t was processed into dried and fermented products, and women dominate processing.
