In Cox’s Bazar, the locally known “Churi Machh” — or ribbonfish — is sold fresh in local markets and preserved and marketed as dried fish, or shutki, to meet growing demand.
Fishermen explain that ribbonfish caught outside the peak season are often dried to ensure year-round availability.
The process begins with thoroughly washing the fish before laying them out to dry in the sun.
Some fishermen sort the fish by size and type to maintain quality and produce different varieties of dried fish.
Ribbonfish shutki from Cox’s Bazar has become a favorite among buyers, with many tourists purchasing it to take home as a local specialty.
Nazirartek, the largest dried fish hub in the country, is central to this trade.
Every day, fishermen here process and store large quantities of ribbonfish for sale, making the dried fish industry an essential contributor to the local economy.
By Mohammad Morshed
Photo: Hussain Shetu
