Preserving fish is a big deal in Sri Lanka. They’ve been doing it for centuries and are still hot on the case.
The men go fishing and the women dry the fish, simple s that. Well, I say that but its not just a case of leaving them in the sun, the fish have to be cleaned, gutted, boiled, salted first. This is proper work and not for the faint of heart.
Once this process has been completed, the fish are then layed out on enormous tarps or hung on metal drying racks and left to dry in the sun for a few days.
This job has to be done extremely quickly to make sure the fish don’t spoil and start to rot.
Certain types of fish like Maldive fish, which is used heavily in Sri Lankan cuisine have to also be smoked too after the other processes are complete.
Maximum respect the these women!!