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The fishing industry employs both industrial and semi-industrial fishing. The country mainly uses traditional fishing methods and has employed over 84,600 in both its marine and inland waters. The industry also creates 47800 jobs in axillary fishing activities that involve processing and marketing of fish products. 

Senegal produces a total of between 400,000 and 500,000 tonnes of fish annually. The population of Senegal is a big fish eater, as fish makes up 50% of the meat consumed in the country. The intake per capita is 26.8kg annually. 40%of the fish produced in the country is meant for export while the rest is consumed within. 

Sardines are among the marine fish inhabiting the Senegalese waters. The west African country exported sardine amounting to 189,000 tonnes in 2017. The amount was a significant drop from 2012, where the export amounted to 440,000 tonnes. It is ranked 28 in the world among other high sardine producing countries such as Sweden, Vietnam, Oman, Germany, Burma, Italy, Spain, Latvia, Lithuania and Yemen. The world sardine share of Senegal is 0.1%. 

Sardine is a small fish that commonly inhabits the bottom parts of the ocean in Cape Frio Angola, the Mediterranean Sea and North West African Coast. The varieties of Senegal sardine include the sardinella aurita and sardinella maderensis. The fish is small with a length of about 30cm and live for short periods, mainly feeding on zooplankton. Sardines are migratory fish with S. aurita exhibiting more migratory characteristics. The fish moves from north to south, back and forth depending on seasons. The migration gives the fish the ability to adapt to changes in the marine environment quickly. 

The sardines are soft, oily with a strong flavour. The fish is dried, fried and eaten fresh in different parts of the world. The sardine fish contains omega 3fatty acids, vitamins B-12, Vitamin D, calcium, minerals (phosphorus, zinc, magnesium, potassium, iron and niacin), and proteins.

The use of gillnets and seines collects the fish. The fish is washed and head cut off, the fish is then cooked by steam cooking or deep-frying, and then dried. The dried sardines are then canned. The fish can also be smoked, pickled and grilled. Canned sardines are packed in water, olive oil, soybean oil, sunflower oil, mustard sauce, chilli and tomato.

Canning is in airtight containers with a shelf life ranging from one year to five years. The fish is canned in 125g tins. The canned product should be stored in a cool, dry environment. The canned sardines are transported by sea to different importing countries such as the United States, Russia and South Africa. 

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