Snapshot

Every day, about 20-26 tonnes of fish arrives at this market, from places as far away as Orissa, Gujarat and Andhra Pradesh. People living near coastal regions, lakes, and rivers preserve perishable fish through fermentation, sun drying, smoking, and salting without refrigeration, which are consumed as seasoning, condiments, and side dishes. The people of the Eastern Himalayan regions of Nepal, Bhutan; and Darjeeling hills, Sikkim, Assam in North East India prepare and consume different types of traditionally processed smoked/sun-dried/fermented/salted fish products.