Visiting Kashmir this winter? Do not miss Smoked Fish, a winter delicacy
During winters, locals in Kashmir enjoy a traditional delicacy called Smoked Fish. It is also believed that Smoked Fish helps people fight common cold.
With the onset of winters in Kashmir, the delicacies of the season are also here. Traditionally people living in the valley used to cherish dried vegetables and Smoked Fish. The process of smoking fish itself used to be interesting. Modern living and availability of various types of non-resident food materials have diminished the demand for these traditional cuisines in Kashmir to a certain extent. But some people would love to have a meal of smoked fish at their dinner table.
Starting from the end of Autumn to the first few weeks of winter months, certain areas, mostly closer to water bodies like Dal lake, see families who have traditionally been in the business start smoking fish. They are locally known as 'Fari'.
First, the grass is laid on the ground, and the preparation for smoking fish begins. Then, fish is placed on the grass, and the process begins. It usually takes some time to smoke the fish. The fish used for this process is traditionally known as "Kashir Gaad", which is found in the valley.
"Once we catch the fish in the lake, they are cleaned properly. Then, we dry them out for hours. This helps prepare the fish for the smoking process," says Mohammad Sultan, who along with his wife, has been smoking fish for years in the outskirts of Srinagar's Dal Lake.
The manner in which the fish is laid on the grass is also important. It is also very significant to set the platform right. Locally, it is believed that having Smoked Fish helps people fight common cold in extreme weather conditions.
"Our experience, during the winter season suggests that if people consume Smoked Fish it will help fight cold and common cold-related diseases. This is sold only in the winter months here," adds Muhammad Sultan.
They have, however, been complaining that the demand for these fish has fallen over the years. Sultan's family used to sell anything between 80-100kgs of Smoked Fish in around three months earlier. However, now, the demand is only of about 30-40kgs. They think it is because of the availability of modern foods from outside in markets during winters.
Usually, the delicacy is cooked along with the famous "Kashmiri haakh" or collard greens. While these dishes are found in Kashmiri homes, some Srinagar restaurants have added it in their menus. So if you are visiting Kashmir in winters, do experience the taste of Smoked Fish.
ALSO READ | The unmissable Pongal food, with recipes
ALSO READ | What is animal flow, Varun Dhawan's post-Covid workout?