Increasing production and growing import-export of dried fish

The production of delicious, flavorful, and nutritious dried fish is increasing across the country. At the same time, to meet the demand for fish, imports from India and Myanmar are also on the rise. Just like Hilsa, Indian buyers are now sourcing fish from Bangladesh to enjoy the taste of dried fish.

The annual per capita demand for fish in Bangladesh is 20.44 kg. However, the actual consumption per person is 18.94 kg, leaving a deficit of 1.5 kg. Nearly five percent of the consumed fish comes from dried fish.

Approximately 546,000 metric tons of fish are harvested from the sea each year, with about 20 percent of this being processed into dried fish.

According to Mohammad Dulal Mia, General Secretary of the Sadeq Khan Dried Fish Market in Rayerbazar, Dhaka, the largest consignments of dried fish come from Chattogram, Habiganj, Kishoreganj, Netrokona’s Mohanganj and Kalmakanda, and Rajshahi. Significant dried fish production is also observed in Sundarbans’ Dubla Island, Cox’s Bazar’s St. Martin’s Island, Sonadia Island, Maheshkhali, and Naziratek. Production is also increasing in Bera and Sathia upazilas of Pabna. Additionally, dried fish is being produced in the northern regions, including Singra in Natore’s Chalan Beel, Sirajganj, Saidpur in Nilphamari, Thakurgaon, Panchagarh, and Dinajpur.

Among domestic dried fish varieties, the most expensive ones are Laksha and Rupchanda, primarily due to their exceptional taste and high production costs. Business owners state that large shipments of Chepa dried fish arrive from Mohanganj, while Kishoreganj is known for Puti dried fish. The cheapest variety is the mixed dried fish category. Popular dried fish varieties include Loitta, Chhuri, Tengra, Puti, Boal, Shail, salted Hilsa, and Kaikka from the sea.

The dried fish production season typically runs from October to April. Many people enjoy the flavorful fried Chepa and Loitta dried fish, while dried fish curry is a favorite among both urban and rural populations.

Bangladesh also imports dried fish from neighboring India and Myanmar. Myanmar mainly exports Loitta, Kachki, and Faissa dried fish. In return, Bangladesh exports dried fish to India, especially to its northeastern hill states.

Mohammad Dulal Mia also highlighted that Naziratek’s dried fish processing hub spans nearly 100 acres of coastal land near the Bay of Bengal. About 80 percent of the country's dried fish production is distributed from this hub.

Each season, especially at the start of winter, around 50,000-60,000 metric tons of dried fish, including powdered varieties, are produced at Naziratek’s processing hub alone, with an estimated market value of nearly BDT 2 billion.

Entrepreneurs report that Pabna’s Bera and Sathia upazilas have more than 26 dried fish processing facilities, employing over 200 female workers. The fish from these areas are known for their superior taste. Seven major wetlands in Bera and ten in Sathia, along with rivers, haors, and canals, have been supplying fresh fish for dried fish production since October.

Regarding the preservation and processing of dried fish, Mohammad Dulal Mia explained that fresh fish are cleaned by removing the inedible parts and then sun-dried under intense heat or natural air. This traditional method has been used for centuries to preserve food.

Fishermen collect fresh fish from rivers, haors, and wetlands and then dry them under the sun in a controlled environment. Depending on the type of fish, producing one kilogram of dried fish requires three to five kilograms of fresh fish. With proper preservation methods, dried fish can remain edible for six months to a year.

In retail markets, Rupchanda dried fish is sold at BDT 3,000-3,500 per kg, while Laksha dried fish costs between BDT 4,500-5,500 per kg. Wholesale prices for Loitta dried fish range from BDT 600-800 per kg, Chepa from BDT 450-900, Boal from BDT 700-800, Shail from BDT 800-1,100, Moula from BDT 600-650, Chapila from BDT 600-650, and Baila at BDT 650 per kg. Salted Hilsa is priced between BDT 400-600 per kg, while Faissa and Kachki are available at BDT 400-500 and BDT 450-600 per kg, respectively. Among sea fish, Chhuri dried fish is priced at BDT 700-800 per kg, Kaikka at BDT 640, and shrimp dried fish ranges from BDT 300-1,100 per kg.

Fish and rice have been staples of the Bengali diet since ancient times, and dried fish is a significant part of this culinary tradition. In particular, dried fish mash (bharta) is a favorite dish of nearly 85 percent of Bangladeshis. Therefore, stakeholders believe that if both government and private initiatives focus on improving the quality of dried fish, Bangladesh's dried fish industry could gain international recognition and contribute even more to the national economy.