After being packed in barrels of course sea salt, the dried fish are removed and scraped, ready then to be sold. Cured, dry kéthiakh, seen also as kethiakh (Wolof language)spelled also as keccax (as per Senegalese official alphabet) produced in Saint-Louis is packed and sold all over the country of Senegal, a popular flavoring in dishes such as Mbakhalou saloum, even eaten as is.