'The Meal Feels Incomplete Without Spicy Dried Fish'

When discussing the traditional cuisine of Chittagong, the mention of dried fish—locally known as Shutki—comes immediately after the famous Mezbani Beef. In the markets of Chittagong, one can find a vast variety of dried fish sourced from Moheshkhali, Anwara, Rangabali, and the Sundarbans, as well as imports from Myanmar and India. The selection ranges from Loitta (Bombay Duck), Churi (Ribbon Fish), shrimp, Rupchanda (Pomfret), Faisya, Popa, Kachki, and Mola, to premium varieties like Koral and Lakkhya.

Prices vary significantly based on quality. Loitta sells for Tk750–Tk1,600 per kg, Kachki at Tk800, Churi between Tk600–Tk3,000, shrimp from Tk1,800–Tk2,400, Faisya at Tk850–Tk1,000, Rupchanda between 3,500–4,300, and the prized Lakkhya ranges from Tk4,500–Tk5,500.

Food enthusiasts visiting Chittagong from various districts for work or leisure often seek out dried fish alongside other local delicacies. Fans of this cuisine particularly enjoy dried fish cooked with potatoes and eggplant, as a spicy mashed Vorta, or as a rich Dopiazza (onion-based curry). Mohammad Farhad Biswas, a restaurant chef, notes that dried fish is unparalleled for adding variety to a menu.

Abdur Rahim, a visitor from Dhaka, was spotted enjoying a meal at a city restaurant. He said he always tries the dried fish when in Chittagong because it is a favorite for food lovers. Describing its appeal, he said, "I’ve already taken a second serving just to savor the taste."

With the monsoon season approaching, sales are booming, and market supplies remain steady. Obaidul, a shopkeeper at Kazir Dewri market, explained that before cold storage was widely available, formalin was often used to preserve the fish. Now, that is no longer necessary.

For many, a dining table in Chittagong feels incomplete without this traditional dish. Consequently, even when prices are high, customers flock to the markets for the best quality. "Alongside meat and fresh fish, if there isn't a spicy dried fish dish on the table, the meal just isn't satisfying," shared Sekandar Ali.

Though times have changed, this culinary tradition remains firmly at the top of the list for food lovers. It stands as a unique symbol of the hospitality and culture of the region.