Drying is an ancient method of fish preservation that removes water from fish to inhibit spoilage. The document discusses drying various types of fish in Bangladesh, including Mola carplet and river prawn. It describes the drying procedure of collecting, sorting, washing and sun drying fish for 2 days. Finally, it provides recipes for veggies with dried prawn, spicy dried prawn mash, and bouillabaisse with dried Mola fish.

1. Dried Fish
Drying is a method offood preservation it works by removing water from the food, which inhibits
the growth of microorganisms and hinders quality decay. Using sun and wind to prevent spoilage
has been practiced since ancient times, and was the earliest form of fish curing. Solar energy is
used to evaporate the water from the fish body
Objectives of drying:
The main objective of drying is to preserve fish for future use
To maintain nutritive value
To make the product acceptable commercially and from nutritional point of view.
Drying Species:
Scientific name Common name Local name
Amblypharyngodon mola Mola carplet Mola
Macrobrachium lamarrei Kuncho river prawn Gura icha

2. Drying Procedure:
At first we collect raw fish from Pourobazar and Sonapur fish market. Then we separate the
unwanted things from the fishes and wash the raw fishes with fresh water. After washing we keep
the fishes on plate and remain them under sunlight for sun drying about 2 days. Then we collect
the dried fish after sun drying.
Flow chart:
Raw fish
sorting
Remove gut/Dress
Wash
Salt
Wash/Drain
Trap on plate
Cheek spoil/Damaged
Products
Store in cool/Clean place

4. Precaution:
 The collected raw fish should be fresh.
 Fish should be washed properly
 Fish should be dry under sunlight about 2 or 3 days

5. After producing the dry fish, we made some recipe with the dry fish.
The recipes are:
 Veggies of prawn
 Spicy dry prawn mash
 Bouillabaisse of mola fish
Veggies of prawn
Ingredients:
1. Dry prawn 9. Spiny gourd (kakrul) -1kg
2. Potato -250gm 10. Sweet bilten gourd -250gm
3. Green chili 11. Onion
4. Pepper 12. Curcuma
5. Ginger 13. Soyabean oil
6. Salt 14. Tasting salt
7. Water 15. Maggi masala
8. Coriander

6. Procedure:
1. At first dry prawn clean with water to remove bad smell.
2. Take a pan and fry slice medium onions in oil.
3. Then spiny gourd, sweet bitter gourd, potato mixing with necessary spice.
4. After mixing all dry prawn put in pan and mixed it with table spoon.30
5. Finally adding some water and cover the pan with lid
6. After 30 minute add testing salt
7. Finally ready to serve the veggies of prawn
Spicy Dry Prawn Mash
Ingredients:
1. Dry prawn
2. Green chili
3. Medium slice onion
4. Salt
5. Mustard oil
6. Tasting salt
7. Coriander
8. Thin slice garlic
9. Dry chili

7. Procedure:
1. Roast the prawn and make it powder.
2. Fry dry chili in oil and keep aside.
3. In same oil fry slice medium onions till it becomes golden brown and keep
aside.
4. Now mix all things together with mustard oil.
5. Serve spicy dry prawn mash (chingri shutki bhorta)
Bouillabaisse of Mola Fish
Ingredients:
1. Dry mola fish
2. Hot water
3. Cold water
4. Pepper
5. Maggi masala
6. Salt
7. Tasting salt

8. 8. Turmeric
9. Ginger
10.Soyabin oil
11.Green chili
Procedure:
1. At first dry mola fish was clean with hot water to remove bad smell.
2. Fry sliced medium onions in oil.
3. Then add all the spice/seasoning was with the fry onion.
4. Washed dry mola fish is put with the mixture and mixed it with table spoon.
5. Add some water and cover the pan with a lid.
6. At last add some tasting salt
7. Serve the bouillabaisse of mola fish with good decoration.