Dry Fish

Dried shrimp are shrimp that have been sun-dried and shrunk to a thumbnail size. They are used in many East Asian, Southeast Asian and South Asian cuisines, imparting a unique umami taste. A handful of shrimp is generally used for dishes. The flavors of this ingredient are released when allowed to simmer.

Valla Karuvadu is the one among the tastiest dried fishes. It’s called as “Ribbon dried fish” in English. It reduces the risk of thrombosis. Valla Karuvadu has DHA and EPA which has omega 3 oils in seafood which will help you to produce eicosanoids and a hormone like substance which clears the blood vessels. Prepare Valla Karuvadu kulambu and Valla Karuvadu fry which gives a yummy taste.

Dry Fish is naturally preserved cook ready fish. Preservation is done with 100% naturally and organically. Only salt used for preservation. These Dry fish are highly preserved using solar dry. The raw is fish preserved at the virgin stage without any cold storage. Hence a riche quality of tasty is achieved in cooking. Dry fish is easy to cook, just unpack, cut in pieces, wash the dry fish and immediately can be cooked. A number of cooking receipes can be made with dry fish which is native Indian taste. These fishes are native to Kerala Coast that known for high quality nutrition and tasty. Dry fish has numerable health benefits which was a source to easily digestible natural vitamins. This food is low in Saturated Fat. It is also a good source of Niacin, Vitamin B6, Magnesium and Potassium, and a very good source of Protein, Vitamin B12, Phosphorus and Selenium.

The head and backbone are removed, and the belly piece is separated. ext these pieces of tuna are processed by means of boiling, smoking and sun-drying until they acquire a wood-like appearance. Being dried in this manner, the fish can be kept indefinitely without refrigeration. It is a low fat high quality protein that is rich in Omega -3 fatty acids . The Omega-3 fatty acids help in preventing irregular heartbeats, which in turn reduces the risks of blood clotting.

Dry Fish is naturally preserved cook ready fish. Preservation is done with 100% naturally and organically. Only salt used for preservation. These Dry fish are highly preserved using solar dry. The raw is fish preserved at the virgin stage without any cold storage. Hence a riche quality of tasty is achieved in cooking. Dry fish is easy to cook, just unpack, cut in pieces, wash the dry fish and immediately can be cooked. A number of cooking receipes can be made with dry fish which is native Indian taste. These fishes are native to Kerala Coast that known for high quality nutrition and tasty. Dry fish has numerable health benefits which was a source to easily digestible natural vitamins. This food is low in Saturated Fat. It is also a good source of Niacin, Vitamin B6, Magnesium and Potassium, and a very good source of Protein, Vitamin B12, Phosphorus and Selenium.

Dry Sardine Fish are one of the best natural sources in the world of essential omega 3 fatty acids, with one 3.2 oz. can providing roughly 50% of your daily needs.

Vanjaram Dry Fish Karuvadu reduces your heart disease and decreases in low saturated fat which helps to lower cholesterol amount in blood. This fish helps to clear blood vessels and protects from inflammation and blood clots. Its called as Seer dry Fish in English