In the coastal regions of India, local fishing communities produce a variety of traditional seafood products that are integral to the regional cuisine. One notable product is dried fish, which is prepared by cleaning and salting fresh catch before sun-drying it on racks. This preservation method allows the fish to be stored for extended periods and used in curries, snacks, or as a standalone dish. The process involves careful handling to maintain hygiene and quality, with many families following age-old techniques passed down through generations.
Another significant local product is fish sauce, known as \“meen kuzhambu\“ in some areas, which is made by fermenting fish with salt and spices. This condiment adds a rich umami flavor to various dishes and is a staple in South Indian households. Additionally, communities often produce fish pickles, combining marinated fish with ingredients like turmeric, chili powder, and mustard oil to create a tangy, preserved delicacy. These products not only support local economies but also reflect the cultural heritage of India\“s coastal villages, where fishing is a way of life. |
