Dry Fish of Cox’s Bazar: A Continuation of Coastal Livelihoods

 

Dry Fish of Cox’s Bazar: A Continuation of Coastal Livelihoods

Cox’s Bazar District, situated on the south-eastern tip of Bangladesh, is one of the country’s most important coastal regions. Its long natural sea beach, sea-dependent livelihoods, and rich fisheries resources have given Cox’s Bazar distinctive importance not only in tourism but also in economic terms. The district’s economy has long been centred on the sea, with fishing, salt production, and fish processing among its principal activities.

An important part of this sea-adjacent way of life is the production of dried fish, locally known as shutki. This industry, developed over generations in the coastal communities of Cox’s Bazar, continues to play a significant role in the district’s economy and food culture. The coastal areas of Maheshkhali, Kutubdia, Teknaf, and Chakaria are well known for dried fish production. Dried fish from these areas is regularly supplied to markets across the country.

The Process of Making Dried Fish

Dried fish is essentially fish that has been preserved by drying in sunlight and open air. The abundance of marine resources in Cox’s Bazar has led to the development of large-scale dried fish production. Various species such as loitta, chhuri, faysa, shrimp, rupchanda, and small hilsa are commonly used for this purpose. In this process, the fish are cleaned thoroughly and, in many cases, dried naturally, sometimes with the use of salt. Drawing on long experience, local producers prepare dried fish by carefully considering weather conditions and wind direction, which helps maintain product quality.

Seasonality and Production Realities

The main season for dried fish production is generally winter and the post-monsoon period. During this time, fish availability in the sea is relatively high, and the weather remains favourable for drying. The entire production process is labour-intensive. Alongside fishermen, women workers are actively involved in cleaning, cutting, and drying fish. As a result, the dried fish industry has created significant rural employment opportunities in Cox’s Bazar.

Economic Significance and Market System

Dried fish from Cox’s Bazar meets local demand and is also supplied to markets in Chattogram, Dhaka, Sylhet, and the northern regions of Bangladesh. The product is distributed across the country through wholesale markets and arat (commission agents).

Because dried fish can be stored for long periods, it provides fishermen with seasonal income as well as a degree of financial stability. However, transportation costs, storage challenges, and the presence of low-quality products in the market remain major challenges for the dried fish trade.

Health, Quality Control, and Challenges

Consumer awareness regarding the quality of dried fish is increasing. There is growing demand for hygienic processing, clean drying areas, and chemical-free preservation. Although the Department of Fisheries and local administrations have undertaken training and monitoring initiatives at various times, a more structured approach is still required to ensure standardisation across the sector. According to experts, the introduction of modern fish-drying technologies and effective quality control systems could also create opportunities for dried fish to become an exportable product.

Conclusion

Dried fish production is a vital part of the livelihoods, food habits, and market systems of the coastal communities of Cox’s Bazar. With proper management and quality control, this traditional industry can be more effectively integrated with modern markets.

References

• Department of Fisheries (DoF), Bangladesh

• Bangladesh Fisheries Research Institute (BFRI)

• Bangladesh National Information Portal

• The Daily Star

• FAO Banglades