Fish is preserved in ice to keep it fresh during storage and shipping. Fish kept in an ice-filled container helps maintain freshness and quality by delaying spoiling and bacterial growth.
Due to its high demand and limited supply, pomfret (paplet) is typically the priciest fish available for purchase. Pomfret typically live in deeper waters, which makes them more difficult to catch and accounts for their higher price.
Bombay duck is one of the most popular fish used to make dried fish. Other species include ribbon fish (pictured here), also known as vaala or belt fish; mackerel, locally known as bangda; sardines, known as tarli or pedvey in Marathi; and prawns, known as jhinga.
Before they are sold, fish are thoroughly cleaned and gutted to remove undesirable parts like fins, tails, bones, scales, and viscera. Instead of being discarded, fish waste is processed to produce fishmeal and fish oil, both of which have numerous industrial and agricultural applications. Fishmeal is a valuable source of protein and nutrients used in animal feeds for livestock, poultry, and aquaculture.
Dried fish may be packaged in plastic bags or pouches with airtight seals to protect them from moisture and contaminants. Processed fish products are sold to wholesalers or exported to other regions.
Local fishermen catch a variety of prawn species off the coast of Mumbai. Whiteleg prawn (king prawn), black tiger shrimp, different species of Solenocera or pink shrimp (seen here), green tiger prawn, and greasyback shrimp are among them.
The post-monsoon period from October to December is considered one of the peak fishing seasons in Mumbai. As the weather stabilizes and sea conditions improve, fishermen resume their fishing activities. This period is particularly favourable for catching species such as pomfret (paplet), prawns, and crabs. Though the supply of fish is highly variable and seasonal, it is estimated that 10–20 percent of the total catch is used for drying.
The sun-drying process may take several days or weeks, depending on factors such as temperature, humidity, and fish size. Regular dusting ensures the dried fish are evenly exposed to sunlight.
The summer months of March to May mark another peak fishing season in Mumbai, especially for catching species like shrimp and prawns. As sea temperatures rise, these crustaceans become more active, attracting fishermen to coastal waters and estuaries where they are commonly found.
Koli women purchase fresh catch from fishermen, either directly from the docks or at fish auctions, and sell it in local markets, door-to-door, or to wholesale buyers. Wholesale fish markets play a crucial role in the supply chain, connecting fishermen with retailers, restaurants, and consumers throughout Mumbai and beyond.