The Maldives is a beautiful country, with its beaches, resorts, and its vibrant culture. The Maldives cuisine is part of the country’s culture. Although it has been influenced by other Southeast Asian cuisines, the cuisine has quite a few traits that make it unique. The Maldive fish, for example, is unique to the Maldives and was found years ago as a way to preserve food.
What is Maldive fish?
The Maldives fish is basically dried fish. It goes back to the time when there were no electricity or refrigeration facilities. Tuna is the fish variety used for Maldive fish.
Process of preparation
Cleaning and gutting the fish is the first step. The second step is to boil the fish in saltwater, and then the boiled fish is smoked – coconut shells are used for smoking the fish. Lastly, the fish is sundried, which results in Maldive fish.
Different methods
The method of preparation varies from manufacturer to manufacturer. For example, some Maldivians like to coat the fish in wood ash – usually obtained from coconut shells.
Characteristics
Its hard texture is the main characteristic of Maldive fish. It has a brown color, and it can easily be mistaken for a piece of wood. It has a unique aroma and flavor, which results from fungi. Sri Lanka and India are two major consumers of this fish variety.
Trying Maldive fish
Staying at a luxury resort in Maldives? You are in luck! Every accommodation provider in the Maldives, including OZEN Reserve Bolifushi, makes Maldive fish part of their traditional Maldive dishes.
