Chattogram Bureau :
As winter approaches, freshly dried fish coming to in at the country’s largest dry fish trading hub.
Sellers display almost all kinds of dry fish. The most popular ones are the Chhuri, Loitta, Icha (shrimp), Lakka, Rupchanda, Poa, Painshha, Rita/Kata, Ulua, Hilsa, Shurma, Moilla etc. You can find “Balachao”, the ever popular dry fish savoury, here too.
Winter is the peak season of dry fish and sacks of fish come in from the Sundarban’s Dublarchar and Rangabali, and Cox’s Bazar’s Kutubdia, Sonadia, Saint Martin’s Island, Moheshkhali, Teknaf and other coastal areas of Chattogram. The best fish comes from Rangabali and Sonadia. You have to pay a premium price for it too. Traders say the flavour of dry fish depends on its freshness, origin and size. To get the best dry fish at a good price here you must know how to drive a hard bargain.
The centuries-old famous Asadganj Shutki Mokam has returned to its previous glory of quality dry fish because there are a few cold storages here now that help traders preserve the fish without pesticide or dyes.
Dry fish is one of the main delicacies of the Chittagong region. Traditional dry fish preparations are quite popular across the country. Bangladeshi dry fish is now being exported to the UK, the US, and the Middle East. The Department of Fisheries says it has adopted new and hygienic methods of drying and preserving fish, thereby contributing to its growing popularity abroad.
“If fishermen preserve dry fish by adopting the new methods and without using harmful chemicals, the taste of fish would remain intact. This is making dry fish more popular among all classes of people,” said Chattogram district fisheries officer.
“After removing fish intestines, fishermen are now mixing turmeric and pepper. It is very hygienic and keeps the quality of dry fish unchanged.
As winter approaches, freshly dried fish coming to in at the country’s largest dry fish trading hub.
Sellers display almost all kinds of dry fish. The most popular ones are the Chhuri, Loitta, Icha (shrimp), Lakka, Rupchanda, Poa, Painshha, Rita/Kata, Ulua, Hilsa, Shurma, Moilla etc. You can find “Balachao”, the ever popular dry fish savoury, here too.
Winter is the peak season of dry fish and sacks of fish come in from the Sundarban’s Dublarchar and Rangabali, and Cox’s Bazar’s Kutubdia, Sonadia, Saint Martin’s Island, Moheshkhali, Teknaf and other coastal areas of Chattogram. The best fish comes from Rangabali and Sonadia. You have to pay a premium price for it too. Traders say the flavour of dry fish depends on its freshness, origin and size. To get the best dry fish at a good price here you must know how to drive a hard bargain.
The centuries-old famous Asadganj Shutki Mokam has returned to its previous glory of quality dry fish because there are a few cold storages here now that help traders preserve the fish without pesticide or dyes.
Dry fish is one of the main delicacies of the Chittagong region. Traditional dry fish preparations are quite popular across the country. Bangladeshi dry fish is now being exported to the UK, the US, and the Middle East. The Department of Fisheries says it has adopted new and hygienic methods of drying and preserving fish, thereby contributing to its growing popularity abroad.
“If fishermen preserve dry fish by adopting the new methods and without using harmful chemicals, the taste of fish would remain intact. This is making dry fish more popular among all classes of people,” said Chattogram district fisheries officer.
“After removing fish intestines, fishermen are now mixing turmeric and pepper. It is very hygienic and keeps the quality of dry fish unchanged.
