DFM Reports & Books

The social economy of dried fish in Sri Lanka, an island located at the crossroads of maritime trade between Europe,East Africa, South and Southeast Asia, has a long history. Dried fish has not only been an important commodity traded within the island and among neighbouring countries, but it has also played a significant nutritional and cultural role in the Sri Lankan diet. Although a greater proportion of the total fish production is iced, traded, and consumed as fresh fish, it is estimated that 14 percent of the catch is preserved using simple techniques such as sun drying, salting, smoking, and fermentation, collectively referred to as “dried fish.” In Sri Lankan cuisine, dried fish is consumed as a main dish, as well as a condiment to enhance the flavour of vegetable dishes and rice.