Limited local production, supplies from neighbouring states and changing market dynamics shape the state’s seasonal dry fish trade, reports Bhiva P Parab, taking a closer look at the markets, pricing and consumer preferences behind the enduring trade
With the monsoon setting in and the annual fishing ban in force, demand for dry fish has increased across Goa, with consumers turning to dried varieties amid lower availability and higher prices of fresh fish in local markets.
Traditionally, fish drying in Goa is carried out during the summer months when fish are sun-dried and stored for consumption during the monsoon. Fishing activity is restricted during the rainy season and rough sea conditions further limit operations, reducing the quantity and variety of fresh fish available in the market.
Dry mackerels and ‘galmo’, a variety of dried tiny baby prawns, continue to find buyers across the state. Vendors said demand begins rising in summer and remains steady through the monsoon, particularly in village markets where households stock up for the rainy season.
“The price of the dry fish depends on the variety of fish, their quality, size of the fish and the demand of the dry fish in the market. The three to four big size dry mackerels are priced at around Rs 100, while around six to seven medium sized mackerels are priced at Rs 100 and one can get around 10 small sized mackerels for Rs 100, however the prices are variable,” said local Gaja Naik.
Small dried fish and prawns are generally sold using the traditional measure known as a ‘sher’. Vendors said a ‘sher’ of dried prawns is sold for around Rs 150 to Rs 200, while a ‘sher’ of ‘galmo’ is priced at around Rs 50, though rates vary across markets and vendors.
Traders said local production is insufficient to meet demand and supplies are brought from Karwar and Malwan, both of which have established dry fish markets. They said fewer fish are now available for drying in Goa because fresh fish, particularly mackerel, is sold quickly owing to strong consumer demand.
Space constraints have also affected local drying activity. Areas along beaches that were traditionally used by fishermen for drying fish are now occupied by tourism-related activities, reducing available drying space.
“The demand for the dry fish begins in summer when the availability of fresh fish decreases and the demand for dry fish is especially high in the village markets where several people stock up the dry fish for the monsoon season as there is less availability of fish during the rains and mostly fresh water fish are available during this time of the year,” said fish vendor Kunda.
A local resident said dry fish remains a staple during the monsoon. “We need fish in our food, it may be two to three days a week. During the monsoon, hardly any fish is available so we stock up on dry fish ahead of the season. My family loves dry fish especially dried mackerels and dried prawns. We like the mouthwatering ‘kismur’ which is prepared from dried prawns, and dry mackerel curry.”
Consumption patterns differ between rural and urban areas. Residents and vendors said dry fish is more popular in villages, while demand in urban areas remains comparatively lower, partly because of the strong smell generated during cooking.
