Alani Sukhua (Dry Fish) is a traditional form of preserved fish commonly used in many coastal and rural regions. The fish is first cleaned, salted, and then dried under the sun or in open air. This method removes moisture from the fish, preventing spoilage and allowing it to be stored for long periods without refrigeration. The process also gives the fish a strong flavor and aroma, which is characteristic of dried fish.
Alani Sukhua is highly nutritious. It is rich in protein, calcium, and essential minerals, making it an important part of the diet in areas where fresh fish is not always available. Before cooking, it is often soaked in water to reduce excess salt and soften the texture.
This dry fish is commonly used in curries, fried dishes, stews, and sometimes even snacks. It is usually eaten with rice or vegetables. Its long shelf life, distinct taste, and nutritional value make Alani Sukhua a staple in many households. It is especially valued in traditional cuisines for adding a strong, savory flavor that cannot be achieved with fresh fish alone.
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