Loading...
Also known as: dry fish, sookhi machli
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
A traditional Assamese delicacy, this pungent and spicy mash is made from fermented dried fish, roasted garlic, and fiery chilies. A bold and flavorful side dish that pairs perfectly with steamed rice.
A fiery and pungent chutney from Assam made with roasted dried fish, garlic, and chilies, pounded together with sharp mustard oil. This traditional side dish, known as 'Xukoti Maas Pitika', packs a powerful umami punch and is a classic accompaniment to a simple rice and dal meal.
A classic South Indian delicacy where dried fish is pan-fried with a fiery blend of onions, tomatoes, and spices. This crispy and flavorful dish is a perfect side for rice and sambar, delivering a powerful umami punch.
Yes, dried fish is very healthy. It's an excellent, concentrated source of complete protein, essential for muscle repair and growth. Many varieties are also rich in omega-3 fatty acids, calcium, and Vitamin D, supporting heart, brain, and bone health.
Dried fish is exceptionally high in protein. Per 100g, it contains approximately 62.82g of protein, making it one of the most protein-dense food sources available. This high concentration is due to the removal of water during the drying process.
Yes, dried fish can be beneficial for weight loss due to its high protein content and low fat. Protein promotes satiety, helping you feel full longer and reducing overall calorie intake. Its low carbohydrate content also makes it a good option for managing blood sugar.
Generally, plain dried fish is naturally gluten-free as it consists solely of fish. However, always check the label if purchasing processed or flavored dried fish products, as some may contain additives or coatings with gluten.
Yes, dried fish is highly keto-friendly. It contains virtually no carbohydrates (0g per 100g) and is packed with protein and healthy fats (in some varieties), making it an excellent food choice for those following a ketogenic diet.
Preparation varies by type. Many dried fish varieties require rehydration by soaking in water for several hours or overnight to soften and reduce saltiness. After rehydration, it can be fried, grilled, stewed, or added to soups and curries.
Dried fish has an intense, savory, and often salty flavor with a distinct umami profile. The taste can range from mildly fishy to very pungent, depending on the type of fish and drying method. It adds a deep, complex flavor to dishes.
dried fish is a versatile ingredient found in cuisines around the world. With 290 calories per 100g and 62.82 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the protein category with complete nutrition information.
View all protein →Explore more ingredients similar to dried fish.
The most-searched ingredients on CraftMyMeals.
Dried fish should be stored in an airtight container in a cool, dry place away from direct sunlight. For longer shelf life, especially in humid climates, refrigeration or freezing is recommended. Proper storage prevents spoilage and maintains quality.
Good quality dried fish should be firm, dry, and have a uniform color without any signs of mold or excessive stickiness. A spoiled dried fish might have a strong, unpleasant ammonia-like odor, visible mold, or a slimy texture.
Yes, many types of dried fish, especially those preserved with salt, can be very high in sodium. Soaking the fish in water before cooking can help reduce the salt content significantly. Always consider the sodium level when incorporating it into your diet.
