A total of 10,000 fishermen from coastal areas are expected to gather at Dublar Char, popularly known as “Shutki Polli” or Dried Fish Village, as dried fish processing season kicked off. Every year, several thousand fishermen and hired hands flock to the area to catch fish and make shutki (dried fish). According to the forest department, this year, the authorities concerned have given permission to erect 108 makeshift houses and 78 depots for accommodation of fishermen and preservation of dried fish. Bagerhat's Dublar Char abuzz as fish drying season begins The fishermen will catch fish using 1500 trawlers in the Sundarbans. They will process the fish and keep those under the sun for drying. Dublar Char is already buzzing with workers and traders after the authorities issued permits to fishermen to catch fish. Thousands of Dublar Char fishermen take oath together with PM on Victory Day Last year, the government earned Tk 6 crore revenue from Dublar Char and this year, a Tk 7 crore target has been set. Different species of fish including Loitta, Faissa, Koral, Pomfret, Chhuri, Tuna and many more are being processed at Dublar Char. The demand of dried fish from the area is high as they are processed without using chemicals and formalin. Dublar Char comes alive as Sutki fish season gets underway Rabiul Islam, a fisherman from Rampal upazila, said he came to Dublar Char on Friday and spent a busy day making makeshift houses with bamboo, polythene and hogla (long dry grass used for sheds). Shahid Mallik, president of Matsyajibi Samity, said thousands of fishermen have already reached the area while many went to the sea to catch fish. Dilip Majumdar, officer-in-charge of Alorkol camp, said the fishermen are busy erecting makeshift houses and it takes two to three days to complete. Some fishermen were busy processing their catch under the open sky, he said. Rana Deb, assistant forest conservator of Sundarbans East zone, said the dried fish processing season began on November 3 and will continue till March 31, next year. The fishermen will live in Alorkol, Majherkella, Narikelbaria and Shelar Char for five months. Sheikh Mahbub Hasan, assistant conservator of Forests under Sharankhola Range, said the forest department has been asked to remain vigilant so that no one in the guise of fishermen can commit crimes on Dublar Char.  

Hilsa, despite being the national fish of Bangladesh, is mostly out of low-income people's reach, but they can savour the delectable taste of dried, salted hilsa as it is becoming popular in northern parts of the country due to its affordable price. Every year, the workers at Chandpur Boro Station Fisheries Ghat process the unsold hilsa fish. They are now busy cutting up the fish and putting salt in them. Dried salted hilsa or "nona ilish" is catching on in Mymensingh, Tangail, Kurigram, Sherpur and Manikganj districts, and demand is consistently up. 22-day ban on hilsa fishing begins tomorrow At the fisheries ghat, many hilsa remain unsold as they go soft during the season. Some traders purchase these at average price and process them with salt. The dried salted fish are sold at Tk 900-1200 per kg. The workers also separate the eggs from the fish, and the eggs are sold at Tk 2500-2600 per kg. Last year, per kg hilsa eggs were sold at Tk 1400. 173 tonnes of Hilsa exported to India in 3 days through Benapole port Ramjan Bepari, a trader, said that he has been running his business for the past 30 years and every year, he comes from Mymensingh during the hilsa season and lives in the area. He bought unsold hilsa, weighing between 700 and 1000 grams, from the wholesale market at a cost of Tk 700 to 800 per kg. This year, he set a target to process 3000-3500 maunds of hilsa. This dried salted hilsa will remain edible for the next six months, he claimed. Like Ramjan, many traders, including Anwar Hossain, Zakir Hossain and Chari Gazi, have come to Chandpur for the same purpose. Some 100 women and 150 men are involved in processing hilsa fish. They are happy with the daily wages they get. Delay ban on catching hilsa by a month: Barishal fishing community Dr Anisur Rahman, a renowned hilsa expert at the Fisheries Research Institute in Chandpur, said that hilsa can be preserved with salt for six months. Hilsa eggs can also be preserved the same way through ensuring the right temperature in the refrigerator. Some 25-30 lakh people are now involved in processing hilsa fish, and they are earning profits.

The price of hilsa, a treat Bengalis look forward to during the monsoon, is still high despite ample supply in the wholesale markets of Chandpur district. The national fish of Bangladesh is still out of reach of the average buyer. During a recent visit to Chandpur Boro Station fisheries ghat, this correspondent found people busy loading and unloading hilsa as 2,000-2,500 maunds of the fish are coming from the southern districts of the country every day on average. Read more: Hilsa Ilisha: The National Fish and Silver Pride of Bangladesh Transportation of hilsa starts from 10 am till afternoon through trucks, pick-up vans and trawlers at the wholesale markets and some 500 workers in the ghat area are involved in loading and unloading the fish. Hilsa, weighing 700-900 grams each, are of decent sizes too. People from Dhaka’s Karwanbazar, Azampur, Abdullahpur, Uttara; Gazipur’s Tongi; Tangail; Kishoreganj; Jamalpur, Mymensingh; Sreemangal; and Sylhet come to the wholesale market in Chandpur and take hilsa via trucks and train. One kg hilsa is being sold at Tk 1,500 while in the retail market it is being sold at Tk 1,800-2,000 and hilsa weighing 500-700 grams is being sold at Tk 900-1,100. The silver fish weighing 900 grams is being sold at Tk 1,400-1,500. 2-month ban on Hilsa fishing to end Sunday midnight

Price of the much sought after hilsa fish is coming down as the largest wholesale ‘Boro Station Market’ in Chandpur district is flooded with catches. After the 65-day ban on fishing in the Bay ended on July 23, the Boro Station Market is abuzz with the presence of fishermen, traders and workers related to the fishing industry. With complaints, Chandpur fishermen gear up to catch hilsa Visiting the market recently, UNB’s Chandpur correspondent found a large number of fishing trawlers and trucks coming to the Fisheries Ghat carrying hilsa netted from the coastal areas of Bhola, Hatiya, Char Fashion, Laxmipur and adjacent areas. Locals were busy loading and unloading the catches at the fisheries ghat. Traders said a total of 500 maunds of fish reached the market, forcing them to lower the price of hilsa due to abundant supply. 2-month ban on Hilsa fishing to end Sunday midnight One kg hilsa fish is being sold at Tk 1800 which was Tk 2200 before, while a fish weighing 500-750 grams is being sold at Tk 1200-1300 which was Tk 1500 before. Bari Manik Jamadar, president of Fish Traders Association, Chandpur, said the supply of hilsa has increased over the last three days but not as much as in the previous year. Some traders said some dishonest fishermen netted ‘jatka’ (fry), which negatively impacts the catches. Cox’s Bazar fishermen rejoice as Bay swarms with Hilsa Dr. Md Anisur Rahman, an expert in Chandpur Fisheries Research Institute, told UNB, “River water has degraded due to climate change, pollution and unabated sand lifting. We should save the rivers. Besides, the natural movement of fish has been disrupted due to the shoals.” He also hoped for satisfactory catches of hilsa fish in the coming days during the full moon.

Mother fish of different species have released eggs at several places in the Halda River, the only natural fish spawning centre in South Asia. Hathazari upazila administration and local egg collectors confirmed the release of sample eggs. Preparations for this occasion began on Sunday morning, with egg collectors placing nets at different points in the river to collect the carp mother fish eggs during low tide. Also Read: Neglect endangering red-listed dolphins in Halda River Halda River is now bustling with hundreds of boats, actively engaged in the collection of fish eggs. The fishers said they found 50 to 150 grams of eggs in some places on the coast of Halda after 12 pm on Sunday. The egg collection will continue on Monday at Azim Ghat, Amtua, Ramdas Ghat, Mobarkhil, and Napiter Ghat areas in Hathazari upazila. Also Read: Special programme taken to protect biodiversity of Halda River: Minister Harun, an egg collector, expressed his excitement, saying “I have been eagerly awaiting this moment for the past month and a half. Finally, today I can collect the eggs. If the weather remains favourable, there is a possibility of a higher egg count this time.” He also said that more eggs are expected to be available on Monday. Dr. Mohammad Ali Azadi, a Halda River researcher and professor at Chittagong University, said, “As of 1:30 am, the eggs collected by the dedicated egg collectors are not full-scale or sufficient. Only time will tell if a substantial number of eggs have been collected.” Hathazari Upazila Nirbahi Officer Md. Shahidul Alam said, “The new moon phase began on Saturday. The administration is actively supervising the operations, and all government hatcheries are fully prepared." Also Read: Halda fish egg collectors brood on misfortune

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

The word ‘Shashlik’ or Shashlick came from the Russian word ‘shashlyk’ of Turkik origin. In Turkic languages, the term shish refers to skewer, and shishlik means "skewerable". Shashlik is a kind of food that refers to skewered meat. It is also popular as shish Kebab or Shashlik kebab. Besides Iran, Caucasus, Eastern Europe, and Central Asia, Shashlik is famous in Russian countries. Traditionally Shashlik is made with lamb meat. However, this food can also be prepared with other kinds of meats and fish. Let’s take a look at 5 easy-made shashlik recipes to try at home.  5 Yummy Shashlik Recipes to Try at Home Chicken Shashlik Recipe Ingredients 2 chicken breast ( 400g) (cut into 1-inch cubes), 1 green bell pepper (cut into 1-inch cubes), 1 red bell pepper (cut into 1-inch cubes), 1 onion (cut into 1-inch cubes), 1 tbsp ginger-garlic paste, 1 tbsp red chili powder, ½ tbsp spicy red chili powder, ½ tbsp tandoori chicken masala or garam masala, salt (as required), 1 tbsp lemon juice, 1 tbsp soy sauce, 1 tbsp tomato sauce, 1 tbsp oil, 5 skewers. Instructions First, take a bowl and mix chicken with ginger paste, chili powder, tandoori chicken masala, salt, lemon juice, soy sauce, tomato sauce, and oil. Then add onion and bell peppers and mix them together. Cover the bowl and put it in the refrigerator to marinate for an hour.  Read More: Homemade Ice Cream Recipes Using Seasonal Fruits for This Summer Making Chicken Shashlik: First, fasten the onion, bell peppers, and chicken on the skewers. Now, heat the oil in a pan. Then place the chicken, and bell peppers skewers over the pan and rotate the skewers to cook well. Make sure you brush oil on it. Put a lid over the pan and cook for 10 to 15 minutes or as long as the chicken, onions, and bell peppers become tender and juicy. Remove from the pan and serve with rice or paratha. 

Prime Minister Sheikh Hasina was on Tuesday served with 16 dishes of sweet water haor fish at a lunch hosted by President Abdul Hamid at his residence at Mithamain village of Kishoreganj.  The president’s family sources said the prime minister’s choice was highly considered in choosing the menu that also included local desserts.   Hasina went to the president’s ancestral home for the lunch after opening “Beer Muktijoddha Abdul Hamid Cantonment’ at around 11:05 a.m.   Also Read: Vote for boat in next election for continued national development: PM Hasina The fish items included curry, bhuna and dopeyeja dishes of  Rui, Katol, Chital , Pabda, Golsa Tengra, Kalibaush, Shol, Bain bhuna, Chingri, Boal, Grass carp, Bacha, Ritha, Pangas- with Rata Boro rice. This was PM’s first visit to Mithamain in more than two decades.  After the lunch she went to Mithamain Helipad field to address rally held by local Awami League.    

When it comes to hilsa, the general rule is that you pay less during the rainy season than in winter. But this year, even the incessant rains have failed to cool off the prices of the monsoon delicacy, at least in Khulna. In simple words, the gastronome's delight is no longer within the reach of the common people. Officials attribute the sky high prices of hilsa to spiralling fuel rates and hoarding by unscrupulous fish traders. Read Hilsa Ilisha: The National Fish and Silver Pride of Bangladesh "The fishermen are reeling under the impact of spiralling prices of diesel that they need to run their trawlers. Also, those hoarding the fish in refrigerators are responsible for pushing up the prices of ilish," Joydeb Pal, the district fisheries officer, told UNB. Agreed fishers. "The trawlers we use for fishing, and the trucks and mini trucks used for transportation are all diesel driven. So, the fuel price hike has directly impacted us," said Belayet Mir a fisherman from Barguna. Some fish traders, however, claimed that the prices of hilsa have gone up in the wake of the government giving 49 business units permission to export 2,400 metric tonnes of hilsa to India for the upcoming Durga puja. Read: With Hilsa catch declining, Bagerhat fishermen stare at penury Sheikh Saidul Islam, a fish trader, said, “Due to the government’s multipurpose plan, the production of hilsa has increased. But its prices vary as per the market demand."

Fish and fish spawns from 26,417 waterbodies and farms worth Tk 11.57 crore have been washed away by the recent flood in Netrokona. Most of the fish farmers had taken loans from banks, which have become a burden now. The flood ruined their dreams as they have lost everything they had invested in fish farming.  Md Rokonuzzaman Khan Khokon, owner of Nipa Agro Fisheries, said that he had cultivated various species of fish in 100 decimals of land. “All of the fish were ready for sale. I had hoped that I would get Tk 30 lakh by selling these fish. But sudden flooding has destroyed my hope completely.” “I had taken Tk 12 lakh as loan from a bank. I have no idea how I’ll repay my debt,” Khokon said. Md Arifur Rahman and Mukhlesur Rahman, two other fish farm owners, said that they cultivated fish worth Tk two crore in 34 acres of land.  They too had taken a loan of Tk 1.9 crore from a bank. But all of their fish have been washed away by flood. READ: Flood waters receding again in Sylhet but food, water crises persist “I had taken Tk 11 lakh as loan from Bangladesh Krishi Bank. I had also taken money from some of my acquaintances. I had invested Tk 30 lakh in fish farming. But all of my dreams were ruined. I’ll have to spend the rest of my life in repaying my debts,” said Md Ilyas Talukder, another fish farmer from Netrokona’s Baushi union. According to Mohammad Shahjahan Kabir, Fisheries Officer of Netrokona district, a total of 15,826 fish farmers and fish farm owners have been affected due to severe flooding.   “Around 3,500 hectares of area used as fish farms have been affected by the flood. Farmers incurred losses of Tk 11.57 crore,” said Shahjahan.