Bonga shad facts for kids
Quick facts for kids Bonga shad |
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| Scientific classification | |
| Genus: |
Ethmalosa
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| Species: |
fimbriata
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The bonga shad, often just called bonga, is a type of fish. It belongs to the clupeid family, which includes other fish like herrings and sardines. Bonga live along the coasts of western Africa. You can find them in the ocean, but also in slightly salty (brackish) waters. This includes coastal lagoons, rivers, and lakes.
Bonga are found from Dakhla in Western Sahara all the way to Lobito in Angola. They usually grow to about 25 centimeters (10 inches) long. However, some bonga can reach a maximum length of 45 centimeters (18 inches). The bonga shad is special because it is the only fish in its scientific group, called a genus.
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Catching Bonga Shad
Bonga fish are caught by small fishing boats near the coast. These local fisheries use different methods to catch them. One common way is called "seine fishing." This involves using a large net that hangs vertically in the water. Fishermen can pull this net from a boat or from the beach. Bonga may also be caught using "gill nets." These nets have openings that trap the fish by their gills.
Bonga and Fish Meal
Bonga fish are also used to make something called "fish meal." Fish meal is a powder made from dried fish. This powder is then sent to different countries around the world. It is often used to feed farmed fish, like salmon in Norway or other fish in China.
Some people worry about catching too many bonga for fish meal. In places like Gambia, environmental groups say that this can make bonga fish more expensive for local people. They also point out that waste from fish meal factories can sometimes harm the environment.
Bonga as Food
Bonga fish are a very important food source in West and Central Africa. They are especially important for communities living near the coast and in lagoons. People often preserve bonga by smoke-drying them. This process usually takes 2 to 5 days, depending on the size of the fish and where it will be sold.
How Bonga are Smoke-Dried
Smoke-drying involves cooking the fish over a fire. The fish are placed on sticks, bars, or wire trays about 1 meter (3 feet) above the ground. First, a strong fire is lit to cook the fish. Then, the fire is reduced to a slow, smoldering burn. This low fire is kept going for as long as needed.
Smoke-drying "ovens" can be simple open structures without walls. They can also be closed smokehouses, either outdoors or indoors. A bonga fish that has been well smoke-dried can be stored for several months. It does not need to be kept cold.
Smoke-Drying vs. Smoking
Smoke-drying fish is mainly a way to preserve it when there is no refrigeration. It helps the fish last longer. This is different from how fish is smoked in places like Europe or North America. In those areas, smoking is often done to add flavor to fish, like smoked salmon or smoked eel. Fish smoked for flavor usually needs to be kept in a refrigerator.
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