Different Types of Dried Fish Products: A Country’s Perspective

Dried fish renowned for its characteristics flavor, taste and texture is an important source of first-class protein, omega-3 polyunsaturated fatty acids, vitamins and minerals within the diets of millions. Aside from having a lower moisture content, dried fish are simply as nutritious as fresh fish. Due to its notably cheaper price, the product serves as an essential part of diets particularly for the lower income groups in many low-income developing countries worldwide. Moreover, in a country like Bangladesh, the dried fish industry supports livelihood for millions of people including women, from fishermen to processors, wholesalers, transporters and traders. Therefore, the industry not only ensures a consistent supply of wholesome food but also ensures the economic sustainability and means of subsistence for a sizable number of people worldwide. Given the immense importance of the product in terms of market volume as well as its role in nutritional security and economic sustainability, the industry requires special attention from relevant authorities including government and non-government organizations. In this book chapter, we explore the historical and cultural significance of dried fish in Bangladesh, the types of dried products produced in Bangladesh with an emphasis on the issues related to post-harvest handling, hygiene practices and the health issues associated with dried fish consumption. The strategies required to provide consumers with safe food while ensuring profitability for all the stakeholders along the value chain will be also discussed.