Crayfish is very important in West African coastal and lagoon fishing communities and it is an important food source in West and Central Africa. It is usually smoke-dried for 2 to 5 days, depending on size and on the market. Smoke-drying is done over a fire. The fish is placed on sticks, bars or wire mesh trays about 1m from the floor. A fire is lit on the floor and the fish is first cooked over a high fire, then the fire is reduced to a smouldering fire which is kept going for as long as necessary. Smoking “ovens” can be open without walls or closed with walls either in the outside air or inside a smoke house. A hard-smoked catfish can be kept for several months in ambient conditions.