Puldide

Puldide is a term that can refer to several things, most commonly a type of small, dried, and usually salted fish or fish product, particularly in certain regions of South Asia. These dried fish are often used as a flavoring agent or a snack. The specific type of fish used can vary, but they are generally small, bony fish that are well-suited for drying. The drying process helps to preserve the fish and concentrate its flavor. Puldide is typically prepared by cleaning the fish, salting them, and then drying them either in the sun or through other methods. The salt acts as a preservative and also contributes to the characteristic taste.

In some contexts, particularly in Bangladesh and parts of India, pulldide refers to a specific culinary preparation. It can be ground into a powder and added to curries, stews, or chutneys to impart a savory, umami-rich flavor. Alternatively, whole pieces of pulldide might be fried or roasted and eaten as a crunchy accompaniment to meals. The intensity of the flavor can vary depending on the type of fish and the preparation method. Due to its strong flavor, it is often used in small quantities.

The production and consumption of pulldide are part of traditional food preservation techniques. It is a way to make fish available for consumption over extended periods, especially in areas where fresh fish might be scarce or expensive. The nutritional profile of pulldide is primarily protein and, due to the salt, can be high in sodium. It is a popular item in local markets in regions where it is consumed.