Soura Anchahar (J-K), Jan 17 (ANI): Come winter and the smoked fish sells like hot cakes in Kashmir Valley because of a popular belief among the residents that it helps the body in beating the cold.
Soura Anchahar, on the outskirts of Srinagar, is famous for producing smoked fish.
Anchahar Lake is a huge wetland abounding in aquatic grasses and fish, both required for making smoked fish. That is the reason why a large number of people in the area are engaged in this vocation. In fact, it is the only area in Kashmir valley producing smoked fish."It takes two hours for drying and four hours for smoking the fish. After everything is ready, we take it to market to sell. In a day, we sell one or two quintals of smoked fish," said Fayaz Ahmad, a smoked fish maker.
Locally known as "Phare", Kashmiris traditionally consume smoked fish as a delicacy.
They have a common belief that smoked fish helps in maintaining the body warm and energetic.
"It is very cold here in winter. So, we eat things made in a different way. We buy this fish as the taste is very good and delicious. People like it very much. It makes us energetic too," said Abdullah, a customer.
Smoked fish costs around 100 to 120 rupees per kilogram. By Afzal Butt (ANI)
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