Winter is the ideal time of year to dry fish since there is a big market for high-quality dried fish. The dried fish trade peaks in September through November and is at its lowest in February through May.
Koli women get together to prepare, dry, sort, and package the fish at a designated location close to the coast. Open areas with plenty of sea breeze and sunlight are ideal for drying.
In Khar Danda Koliwada, it is common to see fish drying on lines, swaying gently in the breeze. The fish are strung together with twine and hung from hooks or lines.
Drying fish is a task assigned to the girls and women in the family, and they start at a young age. Fishing and related activities form the economic backbone of Khar Danda Koliwada, providing livelihoods for the residents and contributing to the socio-economic development of the coastal village.
The fish are spread evenly on the open ground, which is specially coated with cow dung. Cow dung contains antibacterial properties that help disinfect and sanitize surfaces. Coating floors with cow dung can help deter pests such as flies, mosquitoes, and ants, thereby reducing the risk of infestations and associated health hazards.
Dried fish retains much of its nutritional value, including protein and omega-3 fatty acids, which makes it a valuable low-cost nutrition source, particularly in regions where fresh fish may be unavailable or expensive.