At Nazirartek, the country’s largest dried fish hub in Cox’s Bazar, production is in full swing. Over the past several days of intense heat, 20 to 25 varieties of fish collected from the Bay of Bengal are being dried under the open sky.
Workers at the drying yards say strong sunlight is key to producing high-quality dried fish. “In hot weather, the sun’s intensity is higher, which helps fish dry quickly,” one worker explained. The faster drying process reduces the moisture content, preventing bacteria and other microorganisms from growing, which ensures the fish does not rot and results in premium-grade dried fish.
In many cases, the drying process also enhances the flavor and aroma of the fish. According to the workers, dried fish made under the scorching summer sun carries a richer taste and more pungent fragrance.
The hot season thus creates the most favorable conditions for both producing and preserving dried fish, making it more readily available in local markets.
Businessmen at Nazirartek claim that each season, 50,000 to 60,000 tons of dried fish, including fish powder, are produced in this yard alone, with an estimated market value of around Tk 200 crore.
By Mohammad Morshed
Photo: Hussain Shetu
