Guedj: the Senegalese dried fish, explained by the Guedjologue
In short: guedj (also spelled guedji or guej) is Senegal's salted, fermented, sun-dried fish. Women in fishing communities have made it for centuries to save the catch that could not be sold fresh. It keeps for more than 6 months without a freezer and is used in small amounts as a flavour enhancer: it is the deep umami taste of a real thieboudienne.
My name is Lamine Faye, people call me the Guedjologue. I grew up in the Îles du Saloum, among fishermen and the women who process fish and keep this ancestral know-how alive. With Louma by Seggfaye, I bring these products to Europe and beyond.
What is guedj?
Guedj is first of all a way of preserving surplus fresh fish, practised for hundreds of years by the women of fishing communities. It is made in three steps:
- Cleaning: the fish is gutted. Exception: tambajang (mullet) stays whole.
- Salting in two phases: first, coarse salt to saturation. The opened fish are stacked in layers with salt, then covered with seawater and left to mature for 3 to 4 days. Then they are rinsed and fine salt is applied.
- Drying: the fish is hung in the sun for 2 to 3 days depending on the weather. Hung, not laid on the ground, so there is no sand in your mouth.
The natural fermentation that happens along the way gives guedj its deep umami flavour. During the rainy season everything stops, because drying is impossible: guedj becomes scarce and prices go up.
The 7 types of guedj
Most of the diaspora only knows two, beurre and kong. There are at least seven common ones, each from a different fish, with its own taste and use.
Guedj Beurre
Meagre (berr)10 € / 200 gThe best known. White, fatty flesh, mild taste. It goes into every dish: the all-rounder.
Guedj Kong
Sea catfish (kong)3 € / 100 gWith beurre, the diaspora favourite. Stronger taste, for traditional dishes that need character.
Guedj Tambajang
Mullet (tambajang)3 € / 100 gLittle known outside Senegal. The only guedj whose fish is not gutted: it is dried whole.
Guedj Toumboulan
Shark and ray cartilage3 € / 100 gVery rare. Its secret: it thickens the sauce naturally, and a thick sauce is the sign of a good thieboudienne.
Guedj Beurre Casamance
Meagre (berr), smoked12 € / 300 gThe premium version and the only smoked guedj: same fish as beurre, wood-smoked the Casamance way.
Product pages are in French; you can order in English on WhatsApp.
Smoked fish: kéthiakh and guedj Casamance
Most guedj are only sun-dried. Two are smoked: guedj beurre Casamance, and kéthiakh (also spelled kethiakh or ketiakh), made from sardinella (yaboye), fermented and smoked. If you are looking for Senegalese smoked fish, these are the two.
How to cook with guedj
Guedj is not a dish in itself: it is a flavour enhancer. A small piece turns an ordinary sauce into something memorable.
- Prepare: soak it in lukewarm water (never hot, it kills the taste) for 10 to 15 minutes, then crumble it into your sauce at the start of cooking.
- Dose: a small piece is enough. Guedj is concentrated; too much and it dominates the dish. Start small, taste, adjust.
- Dishes: thieboudienne (rice and fish) is the iconic one, but guedj goes into almost all Senegalese cooking: mafé, yassa, soups, vegetable sauces.
How to store guedj
Keep it in a dry, cool place in an airtight container: at least 6 months, no fridge needed. All our products are vacuum-packed, so the smell is not a problem in transport or in your cupboard.
Where to buy guedj (Senegalese dried fish)
I source directly from artisanal fishermen and processors in the Îles du Saloum: no middlemen, no industrial products. Real guedj, like the one my grandmother used.
Shipping: France and Europe from our online shop. UK from €18.99, the Americas and Asia from €35.19 with Colissimo International (tracked). See all shipping rates. We do not ship to Africa.
Frequently asked questions
What is guedj?
Guedj is Senegalese salted, fermented and sun-dried fish. It is used in small amounts as a flavour enhancer in thieboudienne, mafé, yassa and sauces.
What is the difference between guedj and kéthiakh?
Kéthiakh is a type of guedj made from sardinella (yaboye). It is fermented and smoked. The other smoked guedj is guedj beurre Casamance; all the others are only sun-dried.
Does guedj smell strong?
Yes, that is the fermentation, like a strong cheese. The smell is strong but the taste in cooking is incredible. Ours is vacuum-packed.
Which guedj should I try first?
Guedj beurre: the mildest and most versatile. It goes into every dish without taking over.
How long does guedj keep?
At least 6 months in an airtight container, without a freezer.
Who makes guedj?
The women of fishing communities. The fishermen bring the fish in; the women clean, salt and dry it. The know-how is passed from mother to daughter.
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