Kèthiakh/kethiakh, the fine bones of this salt-cured, dried fish must be removed before adding it to recipes. Shown the bones (L) to be discarded and (R) the salt-cured and dried flesh of the fish that now can be added (with or without rinsing) to popular traditional Senegalese and West African sauces. Written forms of the Wolof name vary, but are pronounced the same: kèthiakh uses the French alphabet, while keccax is per the Senegalese official alphabet), names will also vary between local languages. Not a large fish or quantity, used in this manner expressly for flavoring: Scale L to R is 21 cm