People and Places: The ‘fish smoker’

For many rural communities, especially those along the coast, fish smoking is an age-old practice that provides a livelihood for many, particularly women.

In Ghana, fish smokers play a vital role in preserving and adding value to the country's seafood, as well as generating income and employment opportunities. 

For ages, the practice of smoking fish has been one of the traditional methods used to preserve fish. Smoking usually involves exposing the fish to smoke from firewood or charcoal, which dehydrates and infuses them. 

Smoking adds a unique flavour and texture to fish, making it a delicacy in many Ghanaian dishes, both locally and internationally.

The process also helps preserve fish for future consumption or periods of scarcity.

Fish smokers possess traditional knowledge of fish species, cooking methods and traditional recipes passed on through generations.  

For most fish smokers, a typical day starts with purchasing fresh catches from fishermen at coastal markets at dawn. They expertly clean, gut and prepare fish for smoking, making them appealing to customers.

While these fish smokers follow strict hygiene and safety protocols to ensure wholesome products, their work or regular exposure to smoke puts them at high risk of having respiratory problems and other health issues.