The costal city with the best seafood in the world, fresh directly from the city’s largest fish market

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How could anyone forget Mangalore’s fish market? For the most part, Mangalorean’s eat fish every day. Every neighborhood in Mangalore has a fish market typically, it is beneath small sheds. Ten or more fisherwomen are seated in the market for their catch. Owing to the intense competitiveness and haggling, every fisherwoman will shout at the consumers, pleading with them to purchase the fish from them. The environment is noisy.

Fish is typically tallied rather than sold in kilograms in these markets. From prawns to crabs to freshwater fish, one may discover all kinds of fish here. The cost of fish rises along with the demand. You may occasionally go days without catching fish because of severe weather and a choppy sea.

Mangaloreans enjoy fish fry as the best food as well as fish gravy with cooked rice. When fresh fish is unavailable due to the aforementioned reasons, they also store dry fish.

The people of Mangalore adore fish. It is a vital component of the cuisine, whether it is fresh or dried. A range of fish curries is prepared as curries and cooked in coconut milk.

Mangalore’s dried fish

In the food system as well as the value chain, dried fish is essential. Its significance is recognized both in terms of reaching into the hinterlands beyond beaches and in terms of providing micronutrients and available. Poor people can typically afford dried fish, which is essential to their nutrition.

The value chain for dried fish is hampered by a variety of reasons.

  • They could be broadly divided into supply side as well as demand side factors. As money rises, people may swap other food products for dried fish because it is not viewed as an aspirational food, or because they may find more readily available and reasonably priced alternatives.
  • Due to its high salt content, dried fish is misunderstood or demonized as being unhealthy.
  • People are discouraged from eating dried fish because of several quality-related problems, such as its dwindling availability, steady price, and unappealing appearance.

Similar to fresh fish, the supply of smoked fish is limited by several supply-side issues including competition from other uses of fish. A few of these are:

  • Fish that are being dried must compete with the demand for fresh fish, demand by producers of fish meal, fish oil, and surimi, plus the demand from other businesses after landing. In this kind of competition, dried fish frequently falls short.
  • The informal, disorganized, and small-scale character of dried fish manufacturing and processing in comparison to other competitors’ large-scale industrial modes of production constitutes one of the key factors behind dried fish falling out in the competition.
  • The aspirations of the processors taking part in fish drying activities have decreased. As a result, fewer young people are entering the field, leaving the dried fish industry to be run by elderly people, particularly women.
  • Dried fish as well as small-scale fishing are closely related. The decreasing availability of fish for the drying process is another sign of the precariousness of small-scale fishing.

The availability of coastline common land is necessary for fish drying industries. Coastal grabbing and dwindling availability of coastal commons renders dried fish processing a difficult procedure and consequently unappealing in the long run. The value chain of the domestic and global economy has built a formal as well as efficient market framework for a variety of other sorts of fish usage comprising fresh fish.

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