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Assam’s dry fish is a traditional, protein rich product prepared through natural drying methods and modern hygienic processing, with strong demand in regional, ethnic, and international markets.
Dry fish holds a special place in Assam’s food culture, particularly among riverine and indigenous communities. Produced from freshwater and small indigenous fish varieties sourced from the Brahmaputra and Barak river systems, beels, and wetlands, Assam’s dry fish is valued for its distinct flavor, long shelf life, and high nutritional content. Traditional sun drying techniques are now being complemented by improved hygienic handling, controlled drying, grading, and packaging to meet modern food safety and export standards.
