In a surprising development, smoked herrings, known locally as amane, were the biggest driver of inflation in Ghana for July 2025. The Ghana Statistical Service reported a 23.4% year-on-year increase in the price of smoked herrings, a sharp jump from 6.6% in June.
While prices for smoked herrings still fell slightly month-on-month by 1.5% in July, this was a much smaller decline compared to the 7.3% drop seen in June. This slowing fall suggests that prices are starting to stabilize and may soon begin to rise again, which aligns with the sharp 23.4% increase seen over the past year.
Smoked herrings have long been a staple in many Ghanaian meals. Their smoky flavor and firm texture make them a popular ingredient in soups, stews, and sauces across the country. According to the Food and Agriculture Organization (FAO), over 60% of fish consumed in Ghana is smoked, with herrings among the most preferred varieties.
This preference is reflected in consumer behavior. Surveys show that about 86% of Ghanaians favor smoked fish over frozen options, valuing the better taste and ready availability of products like amane in local markets.
The popularity of smoked herrings is closely linked to traditional preservation methods. Smoking fish not only enhances flavor but also extends shelf life, especially in areas without reliable refrigeration. The invention of the Chorkor oven in the 1970s near Accra brought improvements in smoking efficiency and reduced fuelwood use, benefiting many fish processors. However, many still depend on older, less efficient smoking methods, which contributes to higher production costs and environmental concerns.
Beyond local consumption, Ghana’s smoked herrings also play a role in international trade. In 2023, Ghana exported nearly 10 tonnes of smoked herrings, valued at approximately US $66,000, mainly to the United States, the United Kingdom, and Canada. At the same time, the country imported about 48,000 kilograms of smoked herrings, primarily from Norway and Côte d’Ivoire, highlighting a complex balance between local supply and demand.
The rising cost of smoked herrings is evident in market prices. Retail prices range from US $14.62 to $24.37 per kilogram (GHS 157–262), with wholesale prices slightly lower. Several factors contribute to these inflationary pressures, including rising fuelwood costs, declining fish stocks due to overfishing, and steady consumer demand.
Nutrition experts emphasize the importance of smoked herrings in Ghanaian diets. Fish provides up to 60% of animal protein intake in the country, and amane is a rich, affordable source of protein and omega-3 fatty acids essential for good health.
Despite its popularity and nutritional benefits, the smoked herring sector faces significant challenges. Overfishing threatens fish stocks, rising production costs strain processors, and cheaper imported smoked fish increases competition, which can squeeze local producers’ profit margins.
To address these issues, experts recommend sustainable fishing practices, greater investment in improved smoking technologies, and stronger support for local processors. These measures are seen as vital to ensuring that amane remains both available and affordable for Ghanaian consumers.
Smoked herrings also hold deep cultural significance, forming an integral part of Ghanaian culinary traditions. From the bustling fish markets of Accra and Tema to beloved regional dishes like Mpotopoto, a cocoyam and herrings stew, amane connects people across generations and regions through shared flavors and stories.
The recent spike in inflation linked to smoked herrings not only reflects the economic pressures facing the sector but also highlights the enduring importance of this staple food in Ghanaian life.
