Socio-Economic Activities and the Sustainability of Fish Smoking in Small Communities: Insights from the Central Region of Ghana

Abstract

This study explores the impact of fish processing activities on the socio-economic well-being of fish smokers along the coastal regions of Ghana’s Central Region, to improve sustainability in fish processing and supply. Using a qualitative phenomenological research design, data was collected through purposive sampling from four fish smokers, each with over 20 years of experience and an average age of 55 years. Thematic analysis was employed to evaluate participants’ perspectives on the fish processing industry. The findings revealed that the fish smokers predominantly processed herrings, mackerel, anchovies, and tuna sourced from the sea or cold stores, with smoking primarily done using the Chorkor oven. Despite variations in location or oven type, their operational practices were largely similar. Participants clearly understood their market dynamics, including clientele preferences and pricing strategies. However, key challenges included financial and labour constraints, along with erratic fluctuations in the price of raw fish. The study noted that improving hygienic practices could significantly enhance the shelf life of smoked fish, thereby boosting income and socio-economic prospects for fish processors. The results underscore the importance of addressing operational challenges in the fish processing industry while providing actionable insights for enhancing sustainability. Additionally, the study offers methodological recommendations and highlights strategies to improve smoked fish sales, contributing to a deeper understanding of the socio-economic impact of micro and small-scale fish-smoking enterprises.