ADVANCES IN POST-HARVEST FISH PROCESSING: AN APPRAISAL OF TRADITIONAL AND MODERN SMOKING TECHNIQUES FOR IMPROVED QUALITY AND EFFICIENCY

Abstract

Fish smoking remains a critical post-harvest practice that enhances preservation, nutritional retention, and marketability, especially in regions with limited cold-chain infrastructure. This review critically appraises traditional smoking methods and modern semi-mechanized and mechanized alternatives, highlighting their effects on quality, safety, efficiency, and sustainability. Traditional kilns, though affordable and culturally entrenched, are associated with inconsistent heating, elevated polycyclic aromatic hydrocarbons (PAHs), high fuel consumption, and occupational health risks. These limitations undermine both product safety and the health of predominantly female processors. Modern smoking technologies, including the Chorkor smoker, FAO-Thiaroye Technique (FTT), cabinet kilns, and emerging IoT-enabled systems, demonstrate significant improvements. They offer better airflow control, reduced PAH formation, improved microbial safety, and higher throughput, while simultaneously reducing firewood demand by up to 50%. Ergonomic redesigns address musculoskeletal strain and heat stress, while cleaner fuels such as biogas and rice-husk briquettes contribute to environmental sustainability. Despite these advances, adoption is slowed by high capital costs, cultural preferences, and limited technical capacity. The review emphasizes the dual necessity of preserving artisanal livelihoods while scaling modern practices to meet export standards and sustainability goals. It concludes that modernization, when combined with participatory design, financing support, and training, can transform fish smoking into a safer, more efficient, and environmentally responsible practice. Future directions point to digital monitoring, renewable energy integration, and ergonomic, eco-friendly designs that align with global sustainability agendas while protecting smallholder value chains.