Conservation according to tradition

The conservation of food products, during the seasons of great production, it has always been one of the issues with which man has had to confront, even and above all to ensure their survival in times of shortage. This is also the case for fish products whose conservation begins when the fish is caught.

Over the centuries, each community has developed conservation methods that, although peculiar to each of these communities, all have similar traits.
The artisanal fishermen of Morocco use different methods of conservation, among which the best known are Taghroust, which is prepared during the summer. The fish is cut into slices, sprinkled with salt and placed for 12 hours in an oven (ferrane) in previously heated stone. The cooked fish is then dried in the sun for several days resting on mats.

Another traditional method used, the Séchage Amellah does not include cooking in the oven, but only exposure to the sun for several days of the fish previously salted and cut in half or in strips.