BD MEDIA's video: Biswanath Bazar - Shutki Market

Biswanath Bazar - Shutki Market: BD Media Bazar's & Market Series The acquired taste for shutki which is Bengali for dried fish is one of the delineators of culture among many of Bangladeshi communities. Shutki a Bengali word that connotes dried-up fish or shrimp and it is inextricably associated with the overpowering smell that emanates when being cooked. Bishwanath is an Upazila of Sylhet District in the Division of Sylhet, Bangladesh with a rich variety of bazar's and markets. In this episode we visit Biswanath's popular and vibrant "Shutki" Market. We get to see how people in Biswanath enjoy their Shutki and how the market for such a commodity is. Dried Fish edible fishes preserved through removal of moisture. Fish drying as a means of preservation has been practiced since time immemorial in this region, and dry fish is considered as a delicacy in the menu of many people of Bangladesh. The basic principle of fish drying is that the activity of the muscle enzyme and microorganism is reduced to a minimum through drawing out the water content of the fish by sun drying in a traditional way. Fish drying is carried out in some selected coastal areas and inland depressions of Bangladesh where modern preservation facilities and good infrastructure for transportation are absent. In Kishoreganj, Mymensingh, Narsingdi, Sylhet, Comilla and Narayanganj districts, Chapa Shuntki (pressed dried fish) is prepared through the fermentation of small-sized Punti fish. Kuliarchar and Lalpur of Kishoreganj and Madhabdi of Narsingdi produce large scale Chapa Shuntki. In the process of making Chapa Shuntki, scales and inner organs of fishes are removed and washed. Then these are sun-dried for 12 to 14 days and the dried fishes are put in sack for about a month. In the meantime, the removed inner parts of the fishes are boiled and the oil so produced is applied inside a big sized earthen pot. The pot is then kept in the sun. After a month, the fishes are unpacked and washed in water. Eight or ten hours later, when the fishes become soft, those are put inside the earthen pot under pressure. The name Chapa has originated from this pressured filling process. When the pot is filled up, powdered dry fish is spread over the fishes and the mouth of the pot is covered airtight with jute sack or polythene. Fishes are fermented inside the pot in about three or four months and Chapa Shuntki is produced. This shuntki can be kept for about a year. As always we hope everybody enjoys watching this amazing episode as much as we enjoying making it & please support the channel by subscribing, Sharing & leaving a comment. Video Shot With: Sony FDR-AX53 Edited With: Filmora Version 9 & Adobe Premiere Pro Location: Biswanath Shutki Market, Sylhet, Bangladesh Producer & Editor: Abul Faiz Production Director: Muttakin Billah Chief Presenter: Abul Kalam Azad Presenter: Abu Sufiyan Media Spec: Abu Saeed Pro Crew: Raisul Bhuiyan Special Credits: Jomir Ali, Abdur Rahman, Fakhrul Miah. Email Us: BDMEDIAUK@outlook.com Follow us on FaceBook: www.facebook.com/BDMEDIA.YT/ YouTube Channel link: www.YouTube.com/c/BDMEDIAUK Follow us on Instagram: www.instagram.com/BDMEDIAUK/