In the heart of Moheshkhali’s Sairar Deil, a fishing village nestled by the sea, lies a rich tradition of dry fish production.
For generations, the fishermen of this community have been crafting dry fish—most notably the sought-after Chhuri Shutki—as an integral part of their livelihood.
Thanks to its proximity to the ocean, the villagers engage in fishing and, alongside it, the meticulous process of making high-quality dry fish.
The preparation of Shutki at Sairar Deil is both an art and a labor-intensive process. Sairar Deil first sun-dries the fresh catch before carefully slicing it with sharp knives to maintain the product’s quality and texture.
Though time-consuming, this traditional method ensures a flavor and durability that make the dry fish unique.
The local market demand for this Shutki is substantial, and it is also transported to various regions across the country, contributing significantly to the community’s economy.
Over the years, Sairar Deil has evolved into a vital hub for dry fish production, where tradition meets sustainability.
By Rajin Saleh
