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Dry Fish

₹80.00 – ₹290.00

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Common Types of Dry Fish

  • Dried Anchovies: Small fish that are often used in soups, sauces, and as a snack.
  • Dried Shrimp: Used in various dishes for its rich umami flavor.
  • Stockfish: Dried cod or other white fish, commonly used in Scandinavian and West African cuisines.
  • Bombay Duck (Bombil): A popular dried fish in Indian cuisine, especially in Maharashtra.

Culinary Uses

  • Soups and Stews: Dry fish adds depth and flavor to broths and stews.
  • Curries: Used in various curry dishes to enhance the taste.
  • Snacks: Often consumed as a crispy and savory snack.
  • Condiments: Ground dry fish can be used as a seasoning or condiment.

 

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SKU: DryF1 Category: Tag:

 

Dry fish is a popular and traditional method of preserving fish by removing its moisture content. This preservation technique helps extend the shelf life of the fish and enhances its flavor. It is widely consumed in various cuisines around the world, especially in coastal regions.

Benefits of Dry Fish

  • Long Shelf Life: Drying fish removes moisture, preventing bacterial growth and extending its shelf life.
  • Nutritional Value: Dry fish retains most of its nutrients, including proteins, vitamins, and minerals. It is a rich source of omega-3 fatty acids, which are beneficial for heart health.
  • Flavor Enhancement: The drying process intensifies the flavor of the fish, making it a delicious addition to many dishes.
  • Easy Storage: Dry fish can be stored at room temperature, making it a convenient food option, especially in areas with limited refrigeration.
Weight 1 kg
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