Maldive fish facts for kids
Maldives fish (Dhivehi: ވަޅޯމަސް, romanized: valhoamas) is a special type of tuna fish. It is dried and cured, meaning it's prepared to last a long time. This fish is traditionally made in the Maldives, a beautiful island country.
Maldives fish is a very important food in the Maldivian cuisine. It is also popular in Sri Lankan cuisine and in parts of Southern India, like Lakshadweep, Kerala, and Tamil Nadu. In the past, it was one of the main things the Maldives exported to Sri Lanka. In Sri Lanka, it's called umbalakaḍa (උම්බලකඩ) in Sinhala and masikaruvadu (மாசி கருவடு ) in Tamil.
The waters around the Atolls of the Maldives and Lakshadweep are full of fish. Fishermen catch many types of tuna, such as skipjack, yellowfin tuna, little tunny, and frigate mackerel. For a long time, people on the Maldive Islands have processed these fish. It's been a main source of food and income for them.
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How Maldives Fish Is Made
Making Maldives fish is a traditional process. Fishermen often catch hundreds of fish in just a few hours. They use simple bamboo poles to catch fish like bonito.
Preparing the Fish
After catching the fish, each one is carefully prepared. First, the fish are cleaned. This means removing their insides and skin. The head and backbone are taken out. The belly part is also separated.
Next, the fish is cut into four long pieces. These pieces are called ari. If the fish is very large, like a big yellowfin tuna, these long pieces might be cut into smaller sections called foti.
Drying and Curing Process
Once cut, the tuna pieces go through several steps. They are boiled, then smoked, and finally dried in the sun. This process continues until the fish looks and feels like a hard piece of wood.
Drying the fish this way is very important. It means the fish can be stored for a very long time without needing a refrigerator. This was especially helpful in the past, when there were no other ways to keep fish fresh in the Maldives.
Products Made from Maldives Fish
Historically, Maldives fish was sold as hard, wood-like pieces called ari.
Sometimes, pieces that weren't perfect were pounded. People used a large mortar and pestle to grind them into fine splinters or powder. This powder was traditionally used in Maldivian cuisine. It added a lot of flavor to local dishes, like mas huni.
Making Maldives fish also creates a side product called rihaakuru. This is a thick paste made from the leftover stock after the fish has been boiled.
Maldives fish is a key ingredient in many Maldivian dishes. You can find it in curries, mas huni, gulha, and bōkiba. Today, the powdered tuna is often sold in small plastic packets, already crushed and ready to use.
Maldives Fish in Sri Lankan Cooking
Maldives fish is also very popular in Sri Lankan cuisine. Many Sri Lankan dishes, especially vegetable curries, include it. It helps to thicken the curries, adds flavor, and provides protein.
It's also a must-have ingredient in coconut sambol. This is a very common side dish in Sri Lanka. In some dishes, only a small amount is used. This adds a special savory taste, known as umami, to the food. Maldives fish is like Sri Lanka's answer to the shrimp pastes and fish sauces used in Southeast Asia.
The powdered form of Maldives fish is used in several Sri Lankan dishes. Sometimes, its strong flavor is the main ingredient, like in sini sambal. This dish can be kept for a long time in an airtight jar.
See also
In Spanish: Pescado estilo maldivo para niños
