The story of Dried fish processing.

Dried fish is a popular food item and an important source of protein in Bangladesh. Its processing is a significant component of the country's fisheries sector, particularly in coastal regions where modern storage and transportation facilities are limited. The process typically involves washing, sorting, and often salting fresh fish, followed by sun-drying. While high-value species like Hilsa are occasionally used, coastal areas mainly process fish such as Bombay duck, ribbonfish, lakkha, pomfret, and bhetki. Notable locations for dried fish production include Dublar Char in the Sundarbans, Saint Martin’s Island, and Cox’s Bazar. Despite the strong odor associated with dried fish, the sight of vast drying fields—especially from a bird’s-eye view—is truly fascinating.