Fishermen in Bangladesh’s Cox’s Bazar district, nestled along the Bay of Bengal, are actively engaged in the traditional practice of drying fish, marking the peak season from mid-October to mid-February.
In Nazirar Tek village, the country’s largest dried fish-producing village, thousands have set up temporary settlements for fish drying under the sun, creating what locals refer to as “Shutki palli” or the place where dried fish is produced. Cox’s Bazar caters to 85 percent of the nation’s demand for dried fish.
According to MD Rafiq Uddin, a dry fish trader in Qutubdiapara, Nazira Tech, the region is a vital hub with over 40,000 families residing there, relying on the sea for their livelihood. The area excels in producing high-quality dried fish, both for local consumption and export. Uddin notes the popularity of dried fish among tourists, leading to the establishment of numerous shops in the area.
Locally-produced dried fish, known for its quality and affordability, enjoys popularity not only within Bangladesh but also in international markets. MD Kaiser, another dry fish trader, emphasizes the absence of chemicals in their fish production, attributing the superior quality of the fish to the winter season. The dried fish is distributed to cities such as Chittagong, contributing to the thriving local economy.
As the traditional fish drying season continues, the coastal community remains a crucial player in meeting both domestic and global demands for this culinary staple. The practice not only sustains the livelihoods of local fishermen but also reinforces the reputation of Cox’s Bazar as a prominent hub for high-quality dried fish production.