Dry Fish

The state of Kerala is known to be the most literate state in India and one is able to understand why after noting the Malayali’s profound love for fish.

Fish is an integral part of Kerala cuisine, including breakfast, indicating the vast diversity of recipes that are available considering it is often eaten  twice or thrice a day. The benefits of fish are well publicized, specifically that the Omega 3 fatty acids help in brain development. The importance of fish to the cuisine can also have environmental impacts if not managed carefully, so although Kerala is blessed with both seacoast and extensive backwaters fishing is regulated during the breading season in order to maintain a balanced eco-system.

So how do Keralites survive without their favorite fresh ingredient? They preserve it! Fish is salted and dried in the sun to help keep it for longer periods of time to be used during the fish-breeding season. Before use the preserved fish is washed in warm water multiple times to remove the excessive salt and it is then marinated, fried and relished as much as fresh fish. This balanced co-existence with nature is surely the intelligent choice!