Year: 2016
Type: article
Abstract: The people of the Eastern Himalayan regions of Nepal, Bhutan; and Darjeeling hills, Sikkim, Assam, Arunachal Pradesh, Meghalaya, Tripura, Mizoram, and Manipur in North East India prepare and consume different types of traditionally processed smoked/sun-dried/fermented/salted fish products. Suka ko maacha and gnuchi are ethnic smoked and dried fish products; sidra and sukuti are sun-dried fish products; ngari , hentak , tungtap , and shidal are fermented fish products; and karati , bordia , and lashim are sun-dried and salted fish products. No fish sauce or shrimp products are prepared and used as condiments in the local diet in the Eastern Himalayan regions.
Source: Journal of Ethnic Foods
Author: Namrata Thapa
Institution: Sikkim University
Language: English
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: diamond
OpenAlex ID: W2297274930