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Fishing is not just another occupation in Goa, it’s a skill that sustains their lives for many. Costal communities primarily depend on fishing as their livelihood. There are many traditional practices that these communities use to make fishing a feasible means of living. Dry fish trade is one of them.
Drying fish is a traditional method of preserving fish for longer period of time. This method removes moisture from fishes which prevents bacterial growth and spoiling.
Economically, It's a way to ensure that excess catch doesn't go to waste, providing a food source during off-seasons or when fresh fish is scarce.
The necessity of drying fish in earlier days has contributed tremendously in Goan culinary traditions and cultural practices.
Goan cuisine has a variety of delicious dry fish curries and dishes. It intensifies the flavor of the fish, making it a unique ingredient in many dishes.
Dry fish in Goa deeply intertwined with the region's cultural, economic, and social fabric. Fishes are dried and preserved to be used during monsoons, dry fish dishes are significant part of regional festivals and occasions. It’s is not only consumed locally but also sold in markets, contributing to the local economy.
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