DFM Sri Lanka literature review
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abstract
The social economy of dried fish in Sri Lanka, an island located at the crossroads of maritime trade be-tween 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.
series
DFM Working Paper
title
A Preliminary Analysis of the Social Economy of Dried Fish in Sri Lanka
short title
Social economy of dried fish in Sri Lanka
date
2021
author(s)
Dilanthi Koralagama, Shalika Wickrama, and Anupama Adikari
contributor(s)
translator
editor
series editor
Derek Johnson (DFM Principal Investigator)
technical editor
Steven Smeltz and Eric Thrift
advisor(s)
Nireka Weeratunge and Oscar Amarasinghe
license
This work is licensed under the Creative Commons Attribution-ShareAlike 4.0 International License. To view a copy of this license, visit http://creativecommons.org/licenses/by-sa/4.0/.
address
Dried Fish Matters Project Department of Anthropology, Faculty of Arts 432 Fletcher Argue Building, 15 Chancellor Circle The University of Manitoba, Winnipeg, MB, R3T 2N2 CANADA
dried.fish.matters@umanitoba.ca
acknowledgements
This work draws on research supported by the Social Sciences and Humanities Research Council.
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