Processing, trade and consumption of dried fish in in Bangladesh

Credit for the photo and original description:Abu Sayed Talukder & Zahangir Alam (Bangladesh)

More information is provided by: Abdel Rahman El Gamal (Founder of the website)

Dried fish in Bangladesh





This photo has been taken at a dried fish market at a coastal area in Bangladesh. Most of dried fish displayed in the market are marine trash shrimp, knife fish (chhuri), Pomfret (rupchanda) and lottya.

Dried fish which is known in Bangladesh as “Shutki” is a popular food item in Bangladesh especially in the bay of Bengal area and is considered a main source of protein especially in areas such as Chittagong, Dhaka, Chandpur, Kuakata, Barisal etc. The production of dried fish provides livelihoods and incomes for large number of poor people. The high value and quality of dried fish are exported to where the demand exists for consumption by overseas Bangladeshis and East Asian markets.

Coastal areas in Bangladesh are famous for producing sun-dried fish which takes place from mid-October to mid-April. The drying of fish turns necessary in the light of the surplus fish catch in coastal areas, the inability to daily transport fish to where the demand on fresh fish might exist and the unfair prices usually offered by traders.

Fish dryers while attempting to minimize labor costs, they employ women and children as well as provide payment in kind.

During drying, fish dryers often use pesticides –based on their experience- to prevent maggot infestation and to achieve a long preservation for dried products. Although the use of pesticides is illegal, the practice continues to occur. More details on this matter could be found in scientific papers developed by Bangladeshi researchers.





Permanent link to this article:

%d bloggers like this: