Making Salt Cured Fish in Maldives
Author(s)
Title
Making Salt Cured Fish in Maldives
Alternative Title
Raajjeygai Lonumahuge Masakkaiy (ރާއްޖޭގައި ލޮނުމަހުގެ މަސައްކަތް)
Publication Type
Language
div
Number of Pages
5
Location
Maldives
Keywords
Fish
Preservation
Salt curing
Maldives
Gastronomy
Relevance to ICH Safeguarding
ICH Genre
Description
In the Maldives, the fishing industry has been an integral part of the island nation’s cultural heritage. Traditionally, Maldivians relied heavily on fishing not only as a source of food but also as a means of livelihood. One of the key aspects of this industry is the production of a variety of salted fish and dried fish products, known collectively as Lonumahuge Masakkaiy in Dhivehi. This process involves curing fish with salt and drying them, allowing for long-term preservation and storage.
Throughout the 1970s, the Maldivian fishing industry experienced significant growth, particularly in the area of fish preservation, as the government introduced policies and technologies that increased fish exports. Prior to this period, preserved fish was mostly exported to Sri Lanka.
Techniques of Fish Preservation:
The Maldives' hot, humid climate posed challenges to storing fresh fish, which would spoil quickly without effective preservation methods. As a result, Maldivians developed sophisticated techniques for preserving fish, including salting and sun drying. These methods not only extended the shelf life of the fish, but also created products that could be easily transported and traded. There are many variations and steps for Lonumahuge masakkaiy. The most common method is for the fish being thoroughly cleaned and then coated with salt to remove moisture. The salt acted as a natural preservative, inhibiting the growth of bacteria and preventing spoilage. Salted fish could be stored for extended periods, making it ideal for long-term consumption or export. After salting, the fish were laid out in the sun to dry. The combination of salting and drying reduced the water content, further enhancing the preservation process.
The other method for preserving fish is making dried fish after cooking. After cooking fish, they are smoked over a Dhumashi, a rack over the stoves. The smoked fish is further dried in the sun for longer storage. These products became an essential part of Maldivian cuisine and trade.
Growth of the Market in the 1970s:
With the growth of export markets in the 1970s, the demand for Maldivian salted and dried fish increased significantly. The country’s strategic location along important maritime trade routes, combined with the high quality of its preserved fish products, allowed Maldivians to tap into regional and international markets. Countries like Sri Lanka, India, and parts of Southeast Asia became key buyers of Maldivian fish products. These exports brought much-needed foreign exchange and contributed to the development of the Maldivian economy during this period.
Cultural and Economic Impact:
The preservation of fish products became not only a crucial part of the Maldivian lifestyle, but also a symbol of the country’s resilience and resourcefulness. In a country where fresh resources are limited and climate conditions are challenging, Lonumahuge Masakkaiy offered a way for Maldivians to sustain their communities and contribute to the global economy. The growth of this industry in the 1970s marked an important turning point, allowing the Maldives to establish itself as a key player in the regional trade of preserved fish products.
Throughout the 1970s, the Maldivian fishing industry experienced significant growth, particularly in the area of fish preservation, as the government introduced policies and technologies that increased fish exports. Prior to this period, preserved fish was mostly exported to Sri Lanka.
Techniques of Fish Preservation:
The Maldives' hot, humid climate posed challenges to storing fresh fish, which would spoil quickly without effective preservation methods. As a result, Maldivians developed sophisticated techniques for preserving fish, including salting and sun drying. These methods not only extended the shelf life of the fish, but also created products that could be easily transported and traded. There are many variations and steps for Lonumahuge masakkaiy. The most common method is for the fish being thoroughly cleaned and then coated with salt to remove moisture. The salt acted as a natural preservative, inhibiting the growth of bacteria and preventing spoilage. Salted fish could be stored for extended periods, making it ideal for long-term consumption or export. After salting, the fish were laid out in the sun to dry. The combination of salting and drying reduced the water content, further enhancing the preservation process.
The other method for preserving fish is making dried fish after cooking. After cooking fish, they are smoked over a Dhumashi, a rack over the stoves. The smoked fish is further dried in the sun for longer storage. These products became an essential part of Maldivian cuisine and trade.
Growth of the Market in the 1970s:
With the growth of export markets in the 1970s, the demand for Maldivian salted and dried fish increased significantly. The country’s strategic location along important maritime trade routes, combined with the high quality of its preserved fish products, allowed Maldivians to tap into regional and international markets. Countries like Sri Lanka, India, and parts of Southeast Asia became key buyers of Maldivian fish products. These exports brought much-needed foreign exchange and contributed to the development of the Maldivian economy during this period.
Cultural and Economic Impact:
The preservation of fish products became not only a crucial part of the Maldivian lifestyle, but also a symbol of the country’s resilience and resourcefulness. In a country where fresh resources are limited and climate conditions are challenging, Lonumahuge Masakkaiy offered a way for Maldivians to sustain their communities and contribute to the global economy. The growth of this industry in the 1970s marked an important turning point, allowing the Maldives to establish itself as a key player in the regional trade of preserved fish products.
Book/Journal Title
Publisher
Ministry of Fisheries
Place of Publication
Male', Maldives
Date of Publication
Dec 1982
Issue
2
Pages
64-68
Academic Field
Gastronomy
Social practice
Community/Ethnic Group
Cooking professionals and enthusiasts in Maldives
Contributor
Active Contribution
Maldives, FY 2024