In the ocean around Sri Lanka, the fishermen catch fish and dry it using the ancient method of open air drying. Leaving freshly caught fish to dry in the sun and wind removes water from the fish, inhibiting the growth of bacteria and extending the storage life of fish by a couple of years. Dried fish is then salted and sold right here in the market.
Many Sri Lankans rely on dried fish as the main source of protein in their diet. They use it in the same way as fresh fish, by adding it to soups, curries and other dishes.