sukhua
Also known as:
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Also known as:
Per 100g
Nutrition data source: USDA FoodData Central
A quintessential rustic delicacy from Odisha, Sukhua Bhaja is a crispy and pungent stir-fry of sun-dried fish. Sautéed with a generous amount of onions, garlic, and fiery chilies in sharp mustard oil, this dish offers a powerful umami punch. It's a beloved accompaniment to Pakhala (fermented rice), delivering a taste of authentic Odia home cooking.
A quintessential Odia delicacy, Sukhua Rai is a bold and pungent curry featuring sun-dried fish simmered in a sharp, freshly ground mustard and garlic gravy. This rustic dish, with its characteristic aroma from mustard oil and panch phoron, offers a true taste of coastal Odisha and is best enjoyed with a plate of hot steamed rice.
A fiery and pungent chutney from Odisha made with roasted dried fish, garlic, and green chilies. This traditional side dish packs a powerful umami punch and is a classic accompaniment to Pakhala (fermented rice).
Sukhua is a nutrient-dense food, providing a highly concentrated source of protein and essential minerals like calcium and phosphorus. It supports muscle repair and bone health, though its high sodium content means it should be consumed in moderation, especially by those with hypertension.
Sukhua is exceptionally high in protein, containing approximately 65.2g per 100g. This makes it one of the most concentrated animal protein sources available, significantly higher than fresh fish due to the removal of water weight.
Yes, sukhua is excellent for a keto or low-carb diet as it contains 0g of carbohydrates. Its high protein content and moderate fat levels make it a suitable staple for ketogenic meal planning.
Before cooking, sukhua should be washed thoroughly and soaked in warm water for 15 to 30 minutes. This process softens the dried flesh and helps remove excess salt and any surface impurities from the drying process.
Sukhua has an intense, concentrated savory and salty flavor known as umami. It has a much stronger 'fishy' aroma than fresh fish and a firm, chewy texture that holds up well in stews and curries.
Naturally prepared sukhua is 100% gluten-free as it consists only of fish and sometimes salt. However, if purchasing commercially packaged varieties, check the label to ensure no gluten-containing preservatives or flavorings were added.
Store sukhua in an airtight container in a cool, dry place to prevent moisture absorption. It can last for several months at room temperature, but keeping it in the refrigerator or freezer can extend its shelf life even further.
sukhua is a versatile ingredient found in cuisines around the world. With 290 calories per 100g and 65.2 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the seafood category with complete nutrition information.
View all seafood →To reduce the salt content, soak the dried fish in warm water for at least 30 minutes, changing the water once or twice. You can also briefly boil the fish and discard the water before adding it to your final recipe.
Sukhua can be beneficial for weight loss because it is very high in protein, which promotes satiety and helps maintain muscle mass. However, be mindful of the salt content, which can lead to temporary water retention.
Check for signs of mold, a slimy texture, or an unusually pungent, ammonia-like odor. While dried fish has a naturally strong smell, any scent that seems 'off' or sour indicates spoilage and the fish should be discarded.