Ecological and biological characteristics and sensory consumer properties of commercial and promising fish species in Northwest and Southwest Africa

The paper presents the results of a comprehensive assessment of the biological characteristics and sensory properties of 16 fish species caught in the exclusive economic zones of the Republic of Guinea, Mauritania, Guinea-Bissau, and Mozambique. The aim of the study is to determine the consumer appeal of these species based on the analysis of their organoleptic parameters after culinary processing (baking). A detailed “sensory profile” has been compiled for each species. Additionally, data on distribution, size composition, and occurrence in catches are provided, which are of practical importance for organizing fisheries. Based on the integral criterion of “overall impression,” obtained as a score at the final stage of tasting, a classification of fish species into groups by level of consumer appeal is proposed: priority, promising, species with improvement potential, and species of limited appeal. The results obtained can be used to develop recommendations for fishing companies on product positioning and expanding the resource base, as well as for compiling commodity reference books and technological recommendations for the culinary processing of little-known commercial species.