Fresh and dried marine fish are deeply ingrained in the culture and traditions of Kerala, a coastal state in southern India. The state’s proximity to the Arabian Sea, along with its backwaters and numerous rivers, has historically provided abundant access to various fish. This working paper examines the importance of dried fish within the non-vegetarian food basket of households in Kerala, focusing on preferences and consumption patterns among different geographical regions. It also explores the social and economic significance of dried fish, its health benefits, and the factors influencing its consumption. It highlights the role of dried fish in Kerala’s culinary traditions and its prominence in the local diet, providing insights into the extent of fish consumption and its cultural relevance in the state.
