Dry fish is a staple in coastal Indian households, known for its intense flavor and long shelf life. But how is it made, and what makes it so special? Let’s explore the art of preparing dry fish delicacies.

The Drying Process:
Dry fish is prepared by salting and sun-drying fresh fish, a method that has been used for centuries. This process not only preserves the fish but also enhances its flavor, making it a key ingredient in many traditional dishes.

Popular Dry Fish Varieties:

• Bombil (Bombay Duck): Known for its soft texture and unique taste.
• Sukat (Dried Prawns): A versatile ingredient used in curries and snacks.
• Javla (Dried Shrimp): Adds a rich, umami flavor to dishes.

How to Cook with Dry Fish:
Dry fish can be used in curries, chutneys, and even fried snacks. Try our Sukat Fry or Bombil Chutney for a taste of coastal India.

Why Choose [Your Brand Name]’s Dry Fish?
Our dry fish is sourced from trusted fishermen and dried using traditional methods, ensuring the best quality and flavor.