Dried Fish Matters

Exploring the Social Economy of Dried Fish

Edited by Eric Thrift, Madu Galappaththi, Raktima Ghosh, Derek S. Johnson, Wae Win Khaing, Mahfuzar Rahman, and Ratana Chuenpagdee

Dried fish accounts for one-quarter to one-third of all fish consumed in South and Southeast Asia. Often produced simply by placing fish on the ground to dry in the sun, fish may also be processed through a combination of several other preservation technologies – salting, fermenting, brining, smoking, and pickling – using racks, ovens, clay pots, or other equipment. This book explores dried fish in the broadest possible sense, as encompassing any fish product that is neither fresh nor frozen. The main feature of these products is their portability: without the need for a cold chain, the food becomes less expensive to store and transport, and therefore more accessible to consumers in remote or less affluent places.


The present volume is an outcome of the Dried Fish Matters Partnership, a research initiative funded by the Social Sciences and Humanities Research Council of Canada. Including more than 20 member organizations, this partnership is driven by researchers and students located in Canada, India, Bangladesh, Sri Lanka, Myanmar, Thailand, and Cambodia. The overall goal of Dried Fish Matters has been to study the contribution of dried fish to the food and nutrition security and livelihoods of the poor, and to examine how production, exchange and consumption of dried fish may be improved to enhance the well-being of marginalized groups and actors in the dried fish economy. The research outputs of this partnership have included reports and working papers, journal articles, conference presentations, and graduate student theses (see https://driedfishmatters.org/pub/publications.html).

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TBTI Global Book Series

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