United News of Bangladesh

As winter settles over Narail, open fields in Shalua of Maijpara Union and Sholpur of Singasholpur Union transform into makeshift drying yards where the district’s famed dry fish season begins in earnest. For the communities here, the annual cycle is more than a tradition — it is a vital source of income that supports hundreds of families. Dry fish has long been considered a staple across the region, but in Narail it is an economic backbone. Fishermen, labourers, small traders, and transporters all rely on the trade, which has earned the district recognition as a notable hub for producing chemical-free dry fish. On raised bamboo macha, fish sourced daily from canals, beels, and rivers are cleaned, salted and arranged under the open sky to dry. The process is entirely natural, a fact that locals say has boosted demand in recent years. Read more: Fish export to India halted thru Akhaura land port Since this dry fish is prepared without any chemicals and in a safe environment, demand is increasing day by day, villagers said. Among those who travel to Narail for seasonal work are Md Kabir Sheikh and Kamrul Sheikh from Muksudpur in Gopalganj. They spend the winter months drying varieties such as climbing perch (koi) and glassy perchlet (chanda), along with the widely popular chapa shutki. No chemicals are used — only salt, they said, as rows of fish dried slowly under the sun. While the work continues smoothly, selling remains a challenge. Fisherman Md Mosa Mia said lower water levels during winter make it easier to catch different local species, allowing producers to buy raw fish at relatively low prices. The difficulty lies in accessing the market. “We buy the fish and make dry fish. But without a broker, it has become difficult to sell,” he said, adding, “If we could sell directly to buyers, we would earn better profits.” Another fisherman, Alok Biswas, described the realities of production: two to three maunds of raw fish reduce to one maund after drying. Read more: PKSF holds policy dialogue on fisheries market “Depending on the type, one maund of dry fish is sold for Tk 7,000 to Tk 8,000,” he said. Official target and growing reputation Narail District Fisheries Officer Mahbubur Rahman said a target of 80 metric tonnes of dry fish production has been set for the district this year. “Since the dry fish here is chemical-free, it is in demand not only within the district but across the country,” he said. The Fisheries Office has been providing training and technical support to help producers maintain quality and strengthen their position in the market. For now, as winter sunlight glints across the bamboo platforms, families continue the work that has sustained them for generations. The methods remain simple, the challenges persistent, but for Narail, dry fish remains a lifeline — one that keeps the district’s economy moving long after the drying season ends. Read more: Hilsa prices soar further putting this beloved fish beyond reach

Shutki or dried fish are rich in protein and healthy fats like long-chain omega-3 fatty acid. They are also an excellent source of essential nutrients, including iodine, zinc, copper, selenium, and calcium. Dried fish is a common ingredient in many recipes from Bangladesh's Hill Tracts and coastal districts. Here are top 7 Bangladeshi dried fish recipes to try in your kitchen.  7 Dried Fish Recipes for Bangladeshi Kitchen Chhuri Shutki Bhuna Ingredients: Chhuri Shutki 100 gm, garlic (chopped)- 2 tbsp, onion (chopped)- 1/4 cup, tomato (chopped)- 1/4 cup, green chili- 3-4 pieces, red chili powder- 1/2 ts, turmeric powder- 1/4 ts, cumin powder- 1/4 ts, coriander powder- 1/4 ts, oil- 3 Tbs, salt- 1/2 ts to or taste, and coriander leaf (chopped)- 1 Tbs.  Procedures: First, fry the dried fish for 5 minutes. Then boil the fried fish with water for 4 minutes. Use a strainer to drain the water. Then remove the bones from the fish. Next, put oil in a pan and fry the chopped garlic for 10-12 seconds. Then add the chopped onion and fry as long as the onion becomes soft and tender.  Read more: These are the 10 Most Expensive Teas in the World Add the tomato (chopped), green chili, red chili powder, turmeric powder, cumin powder, coriander powder, and salt. Cook as long as the oil starts to come out from the masala. Add the boiled fish and mix well. Pour some water and cook for 5-7 minutes. Finally, add the chopped coriander leaf and mix, and transfer to a dish. Serve with rice or khichuri. Roasted Loitta Shutki Salad  Ingredients 5-7 pieces of Loitta Shutki, 15-20 pcs green chili, ½ cup onion (chopped), ¼ cup coriander leaves (chopped), and salt (as required).  Procedures: You can use a charcoal BBQ grill if you have one. But if you don’t have one, you just place a net over your gas stove. Then put the dred fish over it. You need to put the heat on medium low. Burn both sides of the fish to make all parts crispy and well-cooked.  Read More: Top 10 Most Expensive Water Bottle Brands in the World After charring, remove all burnt parts using a knife. Then cut or break the dried fish.  Next, roast all green chilies and make a coarse paste by grinding. Mix together the chopped onion, coriander leaves, salt, and roasted dried fish pieces. Enjoy with hot rice. Chepa Shutki Bhorta  Ingredients Chepa Shutki  6 pcs, garlic  1/2 cup (chopped), onion chopped  2 cups, green chili 6-8 pcs, mustard oil 1 tbsp, and salt (as required). Read More: 10 Healthy Gluten-free Breakfast Recipes Procedures: First, heat oil in a pan and fry the shutki for 4 minutes on both sides. Chepa shutki can stick to the pan easily so you need to stir frequently. When done, transfer to a dish.  Then add some oil to the same pan and fry the chopped onions for 2 minutes, or as long as they turn lightly golden. Keep aside. Next, roast the green chili and garlic for 2 minutes.  Now, to prepare the bhorta, mix everything and use a blender or a sheel pata. Serve with white rice.  Read more: 7 Dosa Recipes for Bangladeshi Kitchen