Fishermen in Kuakata, a coastal district of Patuakhali, are passing a busy season as they prepare chemical-free dried fish under the open winter sun. With the arrival of the colder months, Kuakata’s dry-fish villages have become vibrant hubs of production, where fish are processed entirely through natural methods. From morning to evening, these villages remain bustling as fishermen, laborers, and traders work tirelessly to meet the seasonal demand.
A visit to various dry-fish yards reveals rows of bamboo racks stretching across the coastline, each covered with freshly cleaned fish left to dry under the sun. In some areas, fish are hung from bamboo frames, gently swaying in the sea breeze. Men and women are seen flipping fish to ensure even drying, while others repair trawlers, prepare nets and ropes, and construct temporary sheds, shops, and drying platforms.
Fishermen say the season leaves them with little time to rest, as producing high-quality dried fish requires both effort and careful management. Abdul Karim, a 45-year-old fisherman from a Kuakata dry-fish village, said they use no chemicals or preservatives. Cleaned fish are dried only under natural sunlight. Because of this, the dried fish produced here remain free of adulteration and have gained a reputation for quality.
Another fisherman, Latif Khan, said multiple varieties of dried fish are produced each year, with the highest demand for loitta (Bombay duck). From marine species like poa, chhuri, and rupy, to small shrimp, nearly 35 varieties of fish are dried in the local villages each season. Fishermen claim that most dry-fish yards in Kuakata do not use chemicals or preservatives. Instead, the process relies entirely on sunlight, sea breeze, and strict cleanliness standards. As a result, dried fish from Kuakata enjoys strong demand across the country, generating millions of taka in seasonal trade.
Women also find significant employment during this period. Setara Begum, a 40-year-old worker, said their workload increases several times once winter begins. She described days filled with cleaning racks, washing fish, drying, and other activities. It takes around 17–18 days to fully prepare a dry-fish yard for peak production. She added that chemical-free production methods have created employment opportunities for many local workers.
Local dry-fish trader Billal Mridha said the reputation of Kuakata’s dried fish has spread nationwide because of the natural methods used. He urged consumers to visit the production sites to witness the process firsthand, expressing confidence that such visits would strengthen trust in the product.
According to Sohel Mahmud, general secretary of the Shutki Market, prices have increased slightly with the onset of the season. Currently, a mon (roughly 37.3 kg) of large dried shrimp sells for Tk 40,000, while loitta dried fish sells for Tk 36,000. With good demand, traders expect better profits this year compared to previous seasons.
Kalapara Upazila Senior Fisheries Officer Apu Saha said the dried-fish season runs from November to March. The fisheries department regularly trains fishermen on cleanliness, natural drying methods, and proper marketing practices. He said the production target this season is 4,000 metric tons, but output is expected to exceed the target.
Kuakata Municipality Administrator and Upazila Assistant Commissioner (Land) Yasir Sadiq said the region’s dry-fish producers are skilled and experienced. However, scattered production in different areas has created some disorder. The administration plans to bring all producers under one centralized zone to ensure better environmental protection and improved convenience for tourists. Work on this initiative has already begun and will be implemented soon.
The bustling activity in Kuakata’s dry-fish villages signals the arrival of winter and the beginning of a season rich with livelihood, employment, and hope. Sun-dried, chemical-free dried fish has become not only the profession of the coastal community but also a symbol of tradition, pride, and economic potential.
