உலர் மீன் – சமூகவியல் பார்வை: Dried fish – A sociological perspective

Abstract

Since the Sangam period, the fishing community has been a vital part of the Tamil population. Fish have been their primary source of food and livelihood. In modern times, with the advancement of technology, fishermen use trawlers to stay at sea for extended periods. They freeze the unsold fish in ice to export them to other regions or to sell them in markets the next day. However, in ancient times, they went to sea daily to catch fish for their daily sustenance. Generally, fish cannot be stored for long as they spoil. This necessitated they were selling the fish they caught on the same day. As a solution, they discovered a method to preserve the fish by drying them. The method of drying fish involves salting and sun-drying them to completely remove their moisture content. This allows the fish to be stored and used for a long time. Over time, this method evolved into a separate business. These dried fish are exported from our coastal villages to many parts of the world. The method and duration of drying vary depending on the type of fish. Dried fish are not only important from a business perspective but also play a significant role in medicine. Fish, in general, are rich in medicinal properties, and dried fish are a great remedy for many diseases. Rich in various nutrients and proteins, these easily available dried fish are consumed not only by the fishing community but also by people from other regions. Fishermen sell these dried fish either wholesale through merchants or retail in markets. Although this provides them with a steady income, there can be significant differences in their profits and losses. This research paper provides comprehensive information about dried fish, which serves as a vital food and livelihood for the seafaring community.

Keywords

• Dried fish(Karuvadu)
• Preservation
• Fisherman
• Drying
• Salt
• Pickle
• Export
• Import