The people of Nepal, Bhutan, and North East India catch the available fish from the various sources mainly rivers, streams, and lakes and consume fresh as well as traditionally preserved and fermented fish products. Some of these fish are preserved or processed using centuries-old indigenous knowledge of fermentation/drying/smoking.
Many types of traditionally preserved fish products have been noted, which are consumed in local diet by the people of Nepal and various East Asian regions. These traditionally preserved fish products are called suka ko maacha (smoked and sun-dried fish products), sidra and sukuti (sun-dried/salted fish products) which is readily available Nepal, Darjeeling hills, and Sikkim in India, and Bhutan
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