The fiery flavors of shutki, dried and fermented fish is an important aspect of life in Bangladesh, from the change of time and tide to the heat of the spices. There is a lot to say about the history and the preservation techniques of shutki. But first let me explain what it is — shutki refers to fish that has been either dried, salted, preserved or fermented.
The smell of shutki is very strong and it might be off-putting for some. But for those who grew up eating it, this is an acquired taste. Just like smoked salmon or gravlax is a delicacy, so is shutki to many Bangladeshis. This is especially true in the southern and coastal regions of the country where fish comes in abundance.
Chef : Afroza Naznin Shumi
Director : Shahid Sharif