Ramanathapuram Pattarai Karuvadu dried fish has been submitted for GI tag
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Dehydrating, salting, smoking, pickling, all these strategies have been used since time immemorial to protect meals of all types. Whether or not it’s the basic Indian mango achaar or the Scandinavian pickled fish, there are instances world wide the place pure strategies are used to protect and lengthen the shelf life of assorted varieties of meals.
Within the coastal city of Rameshwaram in TamilnaduThe place fishing is likely one of the predominant occupations, locals have adopted their very own preservation strategies that align with the local weather and assets of the area.
Earlier than there was quick access to freezers or transportation, locals would bury further catches within the sand and uncover that the salt within the sand helped treatment and protect the fish. That methodology was developed through the years to create a singular product. Pattarai Karuvadu and in October, the Tamil Nadu Meals Processing and Agricultural Export Promotion Company (TNAPEx) sought GI (geographical indications) tag standing for Ramanathapuram Pattarai Karuvadu (dried fish) filed by advocate P. Sanjai Gandhi.
Dried fish It accounts for 20% of India's complete fish manufacturing and in Tamil Nadu, sardines and anchovies account for 50% of all dried fish manufacturing. The distinctive conventional conservation methodology known as “Pattarai karuvadu” is practiced within the coastal areas of Rameswaram, India. This course of, also called “paadam” (that means preservation), entails treating the fish with turmeric powder and burying it in mud. This methodology is particularly appropriate for giant, blood-rich fish species resembling kingfish, vanjaram, seer fish, ribbon fish, mackerel, and leatherskin fish.
In some instances, the method entails burying salted fish within the sand of Mandapam and Rameswaram, which helps preserve the pure taste of the fish throughout drying. Alongside the Tamil Nadu coast, small-scale fish drying is carried out at varied locations, in entrance of homes, on the roofs of pits (Pattarai). The Ramanathapuram fishing port, a significant touchdown middle in southern Tamil Nadu, has devoted fish drying infrastructure, with raised cement platforms alongside the seaside.
Centuries of dependence on fishing have led to improvements that assist native households like that of Anton Thina, also called Fisherman Voice. By social media resembling Instagram and YouTube, Thina has been advocating for native communities and educating the general public about seafood from her native space. The method Thina makes use of, known as Pattarai Karuvadu, was born from the will to supply her prospects dried fish with a decrease salt content material. Whereas many fishing households observe their very own strategies in the case of producing Pattarai Karvadu, Anton Thina has been making waves together with his entrepreneurial spirit and based 'Parampariyam Dry Fish', a enterprise enterprise deeply rooted in his household's fishing heritage.
Ramanathapuram and Thoothukudi districts in Tamil Nadu play an essential position within the manufacturing and advertising of dried fish, contributing to 50% of India's complete manufacturing. Whereas sardines and anchovies make up nearly all of manufacturing, premium varieties resembling seerfish and carangids command increased costs. By securing a day of the soldier for Ramananthan's Pattarai Karavadu, it has the potential to guard this age-old method and on the identical time breathe new life into native industries which can be thriving due to the dry frying enterprise.