It’s no secret that the love for seafood runs deep in Goa. Whether it’s fish in curry or fried, a meal is never truly complete without a fish delicacy on the plate.
And it’s not just the fresh catch, fried and served hot. When summer arrives in Goa, preparations begin to spread rows of fish across mats, or by the road to dry in the heat.
Back in the day, when refrigerators were scarce, the locals would salt fish and lay them out to dry, a practice that remains a common sight in the State even today.
Goa| Dry Fish| Salted| Fishing Community | Photo: Vrutha Karmali
EASY & PRACTICAL
Whether its bangde (mackerel), bombil (Bombay duck) or sungta (small prawns), this simple method helps extend the shelf-life of the fish, allowing people to consume them in the off-season.
Para, a dish of dried mackerel marinated in a spiced mixture of chilies, vinegar, and more, is a treat. In the rains, it is often fried and served with hot rice and curry.
Goa| Dry Fish| Pickled| Mackerels
FLAVOUR OVERLOAD
Another delicious preparation made of dry prawns is kismoor, which often makes an appearance on the buffet table during special occasions.
Goa| Thali| Dry Prawns| Kismoor | Photo: Gomantak Times
MARKET TREASURES
If you're ever looking to get them, enter any local Goan market and find plenty of these dry delights on sale. Their peculiar smell will often guide you right to them.
Goa| Dry fish| Local Markets| Treasures | Photo:Gomantak Times
NEXT: Experience the old-world charm of Goa at this homestay