Dried Fish Badun is a delicious food that has been used by Sri Lankans for a long time. It is a common practice in Sri Lankans to prepare dried fish using hot spices to flavor their dishes. Dried fish is a common food variety throughout South and South-East Asia, constituting between one-quarter and one-third of fish consumed in countries in this region. Dried fish is a collective term used by people in the Asian region for fish that has been preserved using various drying methods. The drying method is a food preservation method that involves removing water from the food, which reduces the growth of microorganisms that have been used from ancient times by humans. The fish is usually air-dried, sun-dried, or by smoking or freezing. While sun-dried fish might be seen as “typical”, there are also many other ways of preserving fish — often involving the same value chains. From nutritive and health aspects, dry fish normally consist of high-quality proteins, and healthy fatty acids, including long-chain omega-3 fatty acids such as Eicosapentaenoic acid (EPA) and Docosahexaenoic acid (DHA), and are a unique source of essential nutrients such as iodine, zinc, copper, selenium, and calcium.
Dry Fish (Katta) (Seriphus politus), Onion(Allium cepa), Vegetable Oil, Chili (Capsicum annumm), Sugar and Curry leaves (Murraya koenigii)
Allergen Claim Declaration:
“Processed in a Facility that also processes Seafood, Nuts, Mustard & Wheat flour”