Salt is exported across the region by up to 3,000 collectors, men and women from all over Western Africa, who work 6–7 hours a day, and protect their skin with "Beurre de Karité" (shea butter, produced from Shea nuts, which is an emollient used to avoid tissue damage. The salt is used by Senegalese fishermen to preserve fish, a component of many traditional recipes including the national dish, a fish stew called thieboudienne.Men, in water up to his chest and body coated with shea butter to protect their skin from the corrosive salt lake, break with a post called "Djodj" salt crusts deposited on the bottom before shovel to fill the boats with a capacity of one ton and a half.