How Maheshkhali became Bangladesh’s hub for organic dried fish
On Bangladesh’s only hilly island, a quiet revolution is taking place. In Maheshkhali, traders and workers are turning the age-old art of drying fish into a thriving organic industry — free from salt, chemicals, and preservatives. As demand surges both at home and online, these sun-dried treasures are redefining purity, profit, and pride for the coastal community
"If you can find a trace of adulteration in this dry fish, I'll give you two lakh taka in cash right away!", said Mohammad Yusuf with full confidence. Yusuf is the owner of a shop named E-Business Centre on the island of Maheshkhali. His shop sells all kinds of dried fish and balachaw — a traditional, spicy, and ready-to-eat dish from the Chattogram-Cox's Bazar region of Bangladesh, made with dried shrimp, fried onions, garlic, and dried chilies.
Yusuf's bold declaration was, of course, about his products. He claims that the dried fish sold in his shop contain no chemicals or salt — they are entirely organic.
Another trader named Rumman is even more dramatic. To prove that his dried fish are completely free from chemicals or salt, he grabs a piece of dried fish in his hand, and bites it right in front of the curious customers! The customers, convinced by this rather theatrical proof, happily buy his dried fish without a second thought.
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Like Yusuf and Rumman, many other shops in Maheshkhali are now selling these so-called organic dried fish. Across Bangladesh, this organic, salt-free dried fish from the remote island of Maheshkhali in Cox's Bazar is quickly becoming a popular name in the market.
Maheshkhali — the country's only hilly island — is already famous for its sweet betel leaves, dried fish, salt, and shrimp industries. As winter approaches, the demand for Maheshkhali's organic dried fish starts to climb.
Sun, sea, and the secret of Maheshkhali's organic dried fish
The production sites, locally known as mahals, are where the magic happens. A stroll through Maheshkhali shows more than 20 to 30 mahals buzzing with activity — workers washing fish in seawater, some cutting and others spreading them out in the sun. Several businessmen said that about 20–25% of the country's dried fish is produced right here in Maheshkhali.
Without using any chemical substances, at least 22 species of fish are dried naturally under the sun for seven to eight days to produce premium organic dried fish.
One worker named Ramzan Ali explained the entire process. "In the first stage, freshly caught fish from the sea are sorted based on quality. Then they are thoroughly cleaned. After that, the fish are dipped for 10–15 minutes in water mixed with natural turmeric and chilli powder. Then they're kept inside specially netted houses to prevent flies and dust. After drying under the sun, the finished dried fish are preserved at minus 15 degrees Celsius", said Ramzan.
The prices? Well, brace yourself — they're quite the talk of the island! One kilogram of rupchanda dried fish sells for 2,200–3,500 taka, maitya for 1,700–2,000 taka, koral for 1,900–2,500 taka, popa for 800–1,000 taka, shrimp for 2,500–3,000 taka, loitta for 2,000–2,200 taka, and other fish varieties between 500-1,000 taka. If a regular kilo of chhuri dried fish costs 1,500 taka, the organic version will cost nearly double — around 2,600 taka! Mola sells for around 1,000 taka and laksha goes as high as 4,800 taka per kilo.
Entrepreneur Sikandar Abu Zafar explained, "Normally, to prevent decay, people use pesticides, salt, and even DDT (a synthetic organic compound) in dried fish. But we don't use any of these. Our dried fish are produced 100% hygienically using only sunlight. We cover the drying racks with mosquito nets and plastic sheets so that no flies or insects can land on them."
He added, "We produce our dried fish organically and pack them using advanced vacuum technology. If there's oxygen inside the packet, insects or bacteria might grow — but not in ours! This method also helps the dried fish stay fresh for a long time."
Tourists take the flavour home
Over the last few years, tourists visiting Maheshkhali have shown increasing fascination with these organic dried fish. After roaming around the island, they often return home with bags full of dried fish and sweet betel leaves.
Every day, people from across the country visit Maheshkhali — not only to enjoy the island's scenic beauty but also to buy these prized organic dried fish. Shafin Ahmed, a tourist from Kahalu, Bogura, said, "Whenever we come to Cox's Bazar, we make sure to visit Maheshkhali. And of course, we take dried fish for ourselves and our relatives. This time I bought 20 kilograms!"
Sahadur Islam, Senior Fisheries Officer of Maheshkhali, said, "Sonadia, Dhalghata and Matarbari are the major dried fish production zones in Maheshkhali. They produce organic dry fish which are free of any type of external substances. Production increases with the arrival of winter. The fisheries department is taking steps to provide necessary support to the traders."
Locals say that food lovers keep dried fish on their menu as a delicious delicacy. Health-conscious consumers are increasingly drawn to Maheshkhali's organic dried fish. Since these are free of salt and other chemicals, the natural flavour and quality of the fish remain intact. Depending on customer demand, they are neatly packaged and sent to the market.
Normally, to prevent decay, people use pesticides, salt, and even DDT (a synthetic organic compound) in dried fish. But we don't use any of these. Our dried fish are produced 100% hygienically using only sunlight. We cover the drying racks with mosquito nets and plastic sheets so that no flies or insects can land on them.
Skilled workers, specially trained for quality control, ensure strict production standards. Traders proudly display varieties such as loitta, chhuri, surma, rupchanda, kalichanda, foilsha, shrimp, and faissha in their shops — all produced with great care.
Shams Uddin, a dried fish trader from Matarbari union under Maheshkhali, said, "For the past two months, business has been booming. Locals always have a steady demand, and on top of that, many employees from the nearby power plant projects take dried fish with them when returning home. So sales have definitely gone up."
E-commerce: The tide that changed dried fish game
Maheshkhali's dried fish business has taken a whole new turn thanks to the online market. Tourists still buy directly from the shops when they visit, but now customers from every corner of Bangladesh can order Maheshkhali's dried fish online. Shops deliver according to demand, ensuring the products reach customers fresh and neatly packed.
Sumon Ahmed, owner of Dwip Mahajo Natural Dry Fish, said, "We get plenty of online orders every single day. There's hardly a place in Bangladesh where our dried fish hasn't reached! Once we get an order, we carefully pick the best fish, pack them beautifully, and send them off. Our promise is to give our customers a delightful buying experience."
Mongtin Rakhine, owner of Maheshkhali Organic Shutki Bitan, said that every week he supplies several tons of dried fish — collected from Sonadia, Dhalghata, Matarbari, Kutubjom, and other mahals — to Chattogram, Cox's Bazar, Dhaka, and beyond. Traders like Mongtin handle similar or even larger quantities every day.
Talking to several traders, it was known that their online sales are steadily increasing. E-commerce has opened up a new horizon for their business. And since dried fish are non-perishable, customers can place orders without any fear of spoilage during delivery.
