Piles of smoked fish are extracted from the fish smoking operations on the beach in the Casamace region of Senegal. Thousands of tons of fish are
smoked each year in the Casamace region of Senegal. The fish are smoked in large open-air pits, where the fish are placed on wooden racks and covered with wood shavings. The fish are smoked for several days, until the fish is completely smoked. The fish are then removed from the pits