A new fish-drying technology pioneered in West African fishing villages by the Food and Agriculture Agency, (FAO) is helping to improve health and boost livelihoods.

Smoked fish is a vital source of food and income for many African coastal communities.

In the small the fishing village of Abobodoumé, in Côte d’Ivoire, most of the locally caught fish is consumed in the smoked form, but traditional smoking methods have needed updating.

Yvette Diei Ouadi is a fishery industry officer with FAO.

She’s been speaking to Sandra Ferrari.

Duration: 3’33”