Know about Goa’s Purument, a seasonal ritual of buying salted fish

A TRADITION LIVES ON

As Goans celebrated the Feast of Pentecost in Margao and Panjim yesterday (Sunday), the traditional Purument fair also unfolded alongside, marking a day steeped in faith, festivity, and tradition.

SALTED STAPLE

Whether it’s mackerel (bangdo), sardines (tarle), or prawns (sukat), salted fish takes centre stage in the Goan kitchen when boats are docked and the seas are off-limits from June 1 to July 31.

PRESERVING PRIDE

Preparing the purument is a process that begins long before the first monsoon clouds gather. As summer peaks, fishing community members work tirelessly to clean, salt, and sun-dry the fresh catch.

PURUMENT PICKS

The Purument markets, temporary yet eagerly awaited setups, brim with stalls having an array of salted fish like bangde (mackerel), bombil (Bombay duck), sungta (prawns) and the ever-popular waghole (kite or ray fish).

SALTED SOUVENIRS

Many Goans flying abroad make sure to carry packets of salted fish to remind them of home flavours in their distant kitchens.

MONSOON MORSELS

From the tangy parra and spicy pickles to the smoky, crunchy kismur, these preserved fish add intense bursts of flavour to everyday meals in Goan homes.

FAITH AND FAIR

The Purument fair is a revered tradition, beautifully intertwined with religious observance, where families attend the feast mass before making their cherished pilgrimage to the bustling dry fish fair.

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