Shedol shutki: The diminishing cultural art of fish preservation from erstwhile East Bengal

Abstract

Shedol Shutki, a variant of dried fish is a gastronomical delight for Bengalis and is a dominant cuisine of the erstwhile east Bengalis in regions of north-east India and Bangladesh. While before partition, this culinary delight was a household tradition, but after partition, when the East Bengal immigrants brought this food culture along with them, it wasn’t received with much welcome. While the host region considered it pungent, the newer generations choose to refrain from it on several grounds, one being their immigrant recognition as a part of the cuisine identity. This study explores the multidimensional aspects of this indigenous food practice, probing its historical importance, nutritional content, and the modern challenges endangering its cultural continuity. The research employs an ethnographic qualitative analysis to explore the intricate balance of this fermented fish preservation practice as a mode of cultural preservation and the dwindling of this culture with the modern generation who degrade this traditional kitchen recipe as an odious fetish.