Maldive and dried fish processing methods in southern Sri Lanka
From DFM Wiki
| Area | Method |
|---|---|
| Pelena – Maldive fish | Washing—de-heading—skinned—eviscerated—degutted—washed—cut longitudinal-wise, middle bone kept one side and loin parts separated. Salt add to water, fish pieces boil for 10-15 minutes. Sundry after adding ash for one week (fresh fish: maldive fish—5:1) |
| Pelena - Maldive fish | Degutted—skinned—washed—cut—water boil with salt and goraka—add fish into the boiled water—parboiled for 10-15 minutes—squeeze to remove water using a piece of cotton cloth—add wood ash—sundry for 10 days |
| Gandara - Maldive fish | Degutted—skinned—washed—cut—cook in steam—squeeze to remove water—add wood ash—sundry for 7 days |
| IDB recommended - Maldive fish | Wash—de-headed—eviscerated(degutted)—wash—boil in seawater or salt solution—cool—de-skinned—smoke—sundry |
| Pelana-dried fish | Degutted—skinned—washed—cut longitudinal-wise—keedi(cut marks to increase salt absorption)—remove gills—salted—keep a day in clay pots—washed in salt water—sundry for one week (fresh:dried - 3:1) |
| Pelena–dried fish | Degutted—skinned—washed—cut longitudinal-wise—keedi—remove gills—salted (crushing into small granules)—keep in gunny bags (tank, inside a pit covered with cadjans or polythene)—keep for 14 days—wash in salt water—sundry for 7 days |
| Gandara | Degutted—remove gills—cut the backbone and stomach—keedi—add crushed salt—keep in gunny bags for 3 days—wash by sea water—sundry for one week |
| Bottu karawata- multiday boats | Degutted—skinned—washed—cut into two—washed in sea water—sundry |
(Source: Pieris 2008)
