What is Maldive Fish?

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TasteAtlas · Accepted Answer

Maldive fish is a dried fish product that originates from the Maldives, typically consisting of skipjack tuna (Katsuwonus pelamis) or other tuna varieties. This product has been one of the basic ways of preserving fish on the islands dating back to the times when both refrigeration and electricity were unavailable.

According to the traditional methods of processing, the fish is washed, deheaded, and gutted before it’s boiled in seawater or salt solution. Once cooked, the skinned and boneless tuna loins go through a process of smoking (often fueled with coconut shells) and sun-drying, resulting in the final product: cured, smoked, and sun-dried Maldive fish.

The method of preparing this product varies from one producer to another, and it sometimes calls for coating the smoked fish with wood ash (usually obtained from burnt coconut sheaths). Maldive fish is characterized by hard consistency, yellowish-brown color, and a close resemblance to wood chips. Read more

It has characteristic, strong aroma and flavor owing to the naturally settled fungi. The intensely-flavored dried fish has found a wide range of uses in local cuisine, and it has also spread to other countries, including Sri Lanka and southern India.

It is typically used as a flavor enhancer, thickening agent, or even as the main protein in meals.