WORLD'S FINEST CEYLON MALDIVE FISH

MALDIVE FISH

PRODUCTS / MALDIVE FISH

MALDIVE FISH

Maldive fish is the Sri Lankan equivalent of South East Asia’s dried shrimp, dried anchovies and shrimp paste and the Japanese Katsuobushi.

 

It has a concentrated aroma and flavour of the sea, much like dried shrimp but leaning more towards that of fish. Like dried shrimp, maldive fish chips are jam packed with umami flavour, a little goes a long way.

Origin :  Sri Lanka

Packaging :  Nature Spices

spices

MALDIVE FISH

MALDIVE FISH

maldive fish
nutrition table
– 0.9%
– -%
– 0g / 100g
- 323.9 kcal / 100g
- 1.5%
- 77.6%
- -%
- 1275 mg / kg
Saturated Fatty Acid
Carbohydrate
Dietary Fiber
Energy
Fat
Protein
Sugar
Sodium
PACKAGING QUANTITIES
25g
50g
100g
–Sri lanka (Indian OCEAN)
–TUNA
–MALDIVE FISH
region              
MADE OF
Common Name
Adult reference intake per each 2g of portion of Maldive Fish  contains :
Energy
27.10kj
6.48 kcal
<1%
Fat
0.03g
<1%
Saturates
0.02g
<1%
Sugar
0.00g
<1%
Salt
0.01g
<1%
Typical values per 100g:
Energy 323.90 kcal 1355.20 kj

BENEFITS

Maldive fish is essentially dried and cured fish, usually tuna, the jar above says katsuwonus pelamis, which is skipjack tuna. It is used in very small amounts in Sri Lankan and Maldivian cooking and also in certain cuisines of the very south of India.

It’s not only used as a flavour enhancer but also as a thickening agent and in poorer parts, even as the protein in the family meal. Many of Sri Lanka’s famous dishes have Maldive fish in it, like the Sri Lankan Coconut Sambal, Pol Sambal.

As you can see in the picture, it is sold in little pieces that resemble tiny wood chips. One of my favourite ways of using it is definitely when I make sambal and fish dishes, whether of Sri Lankan origin or not.

Made of :

01. Skipjack tuna (Katsuwonus pelamis),

02. Yellow fin tuna (Thunnus albacares)

03. Frigate tuna (Auxis thazard)