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Assam’s dry fish is a traditional, protein-rich product prepared from freshwater fish using drying and improved hygienic processing methods. It offers MSMEs opportunities in processing, grading, packaging, branding, regional trade, and exports.

Dry fish is an important traditional food product in Assam, particularly popular among riverine and indigenous communities. Freshwater and small indigenous fish sourced from the Brahmaputra and Barak river systems, beels, and wetlands can be processed through drying to extend shelf life while retaining their distinctive flavour and nutritional value. Assam-based MSMEs can improve traditional practices through hygienic handling, controlled drying, cleaning, grading, quality management, vacuum packaging, and branding. Value-added and properly packaged dry fish products can serve regional retail, ethnic food, institutional, and specialty markets. Businesses can also explore domestic and international markets by meeting food safety and quality standards, hygienic processing requirements, packaging and labelling norms, certification, export documentation, and destination-market regulations.