There is an important difference in our daily diet, also known as rice. Kandyan vegetables such as beans, leeks, carrots, etc., are important, while cacti are frivolous.
I say this because the second type of vegetable is by no means mistakenly found at a banquet or dinner. This important trivial division of food is not limited to vegetables. Just as meat, fish, and eggs are absolutely important foods in the form of animal food, the same nutrients are being poured into the pile of trivial foods.
Therefore, the funeral of a dead body at a dry funeral home, which is not accidentally included in the wedding feast, will inevitably become the “dead rice”.
The situation in our country, however, is quite different in many countries in the world of science and technology. In Norway, world renowned for its fisheries industry, Stockfish is a three-hundred-year-old tradition, and Clip Fish is one of the top foods in the world. And why are so many globally-flavored dried dried fish in our list of foodies, fit for royal meals, under food diversification? And for those who don’t eat meat for a variety of reasons, why can’t we make our diet a better place to eat dried fish?
We first inquired about this from Dr. Sujeewa Ariyawansa, Head of Post Harvest Technology Division of National Aquatic Resources Research and Agency (NARA).
“The dried fish produced from our marine zone and dried fish imported from abroad are consumed locally. However, the popularity of dried fish as a food based on several other issues such as the quality of dried fish production is quite low. As a preliminary step, NARA has partnered with the Industrial Development Board of Ceylon to organize programs on the production of smoked fish and smoked fish. Due to their success, we intend to introduce dry fish diversification programs in the future. We intend to make it a popular dish of dried fish, ”said Dr. Ariyawansa.
All of us are suddenly reminded of Kalpitiya and Mannar. Meanwhile, dried fish in the Kalpitiya islands have been found to be the best in terms of taste. What was surprising, though, was the fact that the Kalpitiya Peninsula, which was named for the dry fish, was not found in the drywall, except in one single gourmet. The eatery is Green Lagoon Restaurant, an eco-friendly restaurant located right next to the Kalpitiya Peninsula on the Puttalam Road junction. It is currently run by veteran chef Sampath Nishantha.
“I first worked at the Kalpitiya Rest House about twenty-eight years ago. My hometown is Belihuloya. However, I was somewhat surprised to learn that the dry popularity of dried fish in our villages is not so much in Kalpitiya. In fact, I have proven that they can make very crispy biryani fried rice when they remove the natural odor of dried fish. But the dried fried rice is not as marketable as the dry biryani.
Because of the attitudes that have taken root in people’s minds about dried fish. But I still know that dried rice flies like Kalpitiya dry rice flies are served to local and foreign tourists for very little money. There is a need to popularize dried fish inside the Kalpitiya Peninsula.
Therefore, the rule that many things we consider to be worthless may have an undesirable value is another important proof that you are a good housewife if you can prepare delicious dishes that are so important in your diet so far. We think it will be.
