With the exception of fisher men who provided fresh fish to
processors, in most West Africa countries, females are the sole
actors involved in the processing and the commercialization of
fermented fish products6,8,20,21. However, in Central African
countries such as Chad and Sudan, the processors are also
males6. For most of processors, this activity constitutes their
main source of income 6-8. According to Essuman6 more income
is derived from fish fermentation than from smoking or drying
in most African countries. This means that there is a potential
for higher market value for superior quality fermented fish
products. A higher market value for superior quality fermented
fish products will improve the economic situation of the
processors who adopt improved technologies for fermented fish
processing; in addition the public will consume a healthy
product. The present review examines the traditional processing
methods in use in different regions of Africa and the quality of
various end-products in both microbiological and physicochemical
aspects as well. The constraints limiting the promotion
of fermented fish products in Africa were also raised.