salted fish Myanmar Burmese salted fish

Salted Fish Myanmar: The unique taste of Burmese salted fish you must try at least once

Hello, I'm mr.hotsia. Today, I will take you to taste one of Myanmar's uniquely charming local foods, which is “Burmese salted fish” orsalted fish Myanmarsomething many may not be very familiar with yet. For me, tasting this kind of salted fish is like opening the door to the world of Burmese culture and lifestyle.

While traveling to Kachin State and various areas of Myanmar, it was clear that salted fish is one of the local foods widely consumed, especially in fresh markets by the riverside or fishing villages. Many times, I encountered the smell of salted fish as soon as I stepped into the market, which made me stop to watch and inquire about the traditional methods of making salted fish here.

Riverside Lifestyle and Burmese Salted Fish

One of the places that impressed me greatly was visiting the Irrawaddy riverside market in Pathein city, one of the bustling areas for salted fish trade. This market is not only a place to buy and sell fresh seafood and salted fish but also reflects the lifestyle of locals who deeply depend on the Irrawaddy River for their livelihood.Irrawaddy Riverside Market, Pathein CityHere, I saw everything from drying salted fish on wooden racks to bargaining with local merchants. I must say, their sincerity and smiles made me feel like part of this community.

Most Burmese salted fish uses small freshwater or marine fish, such as Hilsa fish, which is prominent in the Bay of Bengal and Myanmar. This fish is very popular in Burmese cuisine as well as in neighboring countries. (For those interested in Hilsa fish, I recommend watching the videoDeep Dive Bangladesh EP 52which provides excellent knowledge about this fish.)

Burmese Salted Fish Making: Tips Learned from Locals

From conversations with locals in Kachin State (which I previously recorded inThe Origin Story of the Irrawaddy River in Kachin State), I learned that making Burmese salted fish involves delicate steps, starting with catching fresh fish, cleaning them, then salting in the right proportion. After that, the fish are sun-dried until crispy but still moist inside, taking at least 2-3 days depending on weather and fish size.

What makes Burmese salted fish unique is the use of natural sea salt from Myanmar’s coastal areas and the traditional slow sun-drying method, which differs from salted fish in Thailand or Vietnam that I have tasted. Additionally, locals prefer to store salted fish in wooden containers or pickling jars that help preserve quality and a mild fragrant aroma for a long time.

Taste and Eating Burmese Salted Fish with mr.hotsia

When I first tasted Burmese salted fish, I found the flavor to be well-balanced, not overly salty, with a distinctive aroma that subtly hides a rich saltiness in the fish meat. It pairs perfectly with hot steamed rice or can be used in other dishes, such as stir-fried with fresh chili or made into traditional salted fish curry, which I have tried and can honestly say is delicious and highly recommended for Thai people to try.

For those who have traveled toBagan, Baganor tried local food there, you will find that Burmese salted fish plays an important role in the locals’ breakfast and dinner menus, especially in morning markets or small alleys with local restaurants like “Shwe Yar Su,” which I strongly recommend not to miss ordering dishes featuring salted fish.

Travel and Local Experience You Should Know

If you want to deeply experience local lifestyle and food, I suggest renting a motorcycle or using horse-drawn carriage services in cities like Nyaung-U, which I have recommended inHorse Carriage Experience in Bagan, Baganto visit markets and local eateries closely. The advantage of this slow travel is that you can truly absorb the atmosphere and have more opportunities to talk with locals.

Another interesting place not far from Kachin State is Indawgyi Lake, a wildlife conservation area where Shan and Kachin communities live. VisitingIndawgyinot only offers beautiful nature but also a chance to see traditional fish and seafood preparation methods of the local people there.

Summary

For me, mr.hotsia, trying Burmese salted fish is not just about the taste but a journey into understanding the lifestyle, the relationship between people and nature, and everything reflected through this dish. Anyone wanting to experience authentic Myanmar should find the chance to taste Burmese salted fish at riverside markets or villages in Kachin State and nearby areas. Then you will understand why this dish is truly a treasure of the Burmese people.

For a detailed video that opens the world of Burmese salted fish, you can watch atsalted fish Myanmar Burmese salted fishFor those interested in stories about Hilsa fish in this region, I highly recommend it.