– A rural delicacy that has managed to cross the boundaries of Northeast India and is slowly making its place in many upscaled eateries of our country
Smoking, Sun-drying, Salting+ Sun-drying fish are different techniques for preserving fish which are practiced in various parts of our country as well as outside for centuries now. However the smoked variety of fish from NE India has been gaining immense popularity in recent times for its distinctive flavor and it’s unique method of preparation, so much so that sophisticated modern industrial initiatives have been undertaken by the government in few states of the region such as in Meghalaya and Nagaland to bring this unique delicacy into the fore and also to help the locals generate a source of livelihood out of it.
In rural areas, the usual setup for smoking fish is within the home kitchen itself. Every household in the villages usually has a fireplace apart from the modern day cooking amenities.
A large flat mesh is hung from the ceiling at a height of around 3 to 4 feet from the fire place/ground and constant fire is maintained almost through out the day.
The fish is cleaned and then smoked on the mesh for several days until its dry and crisp.
The shelf life of this fish is usually months if properly maintained in dry air tight containers even without refrigeration.
There are several recipes made out of it which I shall be sharing in my later posts. Stay tuned
In frame I have both the smoked and the dry variety of the same fish.
Can you figure out which is the Smoked one?