Authors: Raktima Ghosh, Jenia Mukherjee, Amrita Sen, Souradip Pathak, Anuradha Choudry, & Shreyashi Bhattacharya
2022
University of Manitoba / Indian Institute of Technology Kharagpur
English
84
West Bengal, India
The history of dried fish with its significance in the Bengal area starts from the medieval era. Dried fish got to India via the port cities such as Bombay, Visakhapatnam and Chennai by the inter-state and intra-state trades with the rail ways in the mid-19th century. Popularly known as ‘Shutki’, dried fish is emblematic to the cultural oneness of (dis)integrated Bengal wherein Bengalis either relished dried fish with uncompromising endearment or rejected it because of the repugnant odor of a decaying fish. The scoping research focused on two coastal districts of West Bengal; South 24 Parganas and East Medinipur.
Dried fish; West Bengal; Bengal food culture; Shutki; historical trade; coastal districts; cultural significance
Ghosh, R., Mukherjee, J., Sen, A., Pathak, S., Choudry, A., & Bhattacharya, S. (2022). Dried Fish in West Bengal, India: Scoping report (Working Paper No. 09; Dried Fish Matters). The University of Manitoba / Indian Institute of Technology Kharagpur.
